Steamed Bass

1 Sea bass (2 lbs.) (or Porgy; trout, butterfish, flounder); cleaned (whole)
1 ts Ginger root; shredded
2 tb Scallions; chopped
3/4 ts Fermented black beans OR; (1/2 tsp. salt)
1 1/2 tb Soy sauce
1 1/2 tb Dry sherry
1 1/2 tb Peanut or corn oil
2 qt Water

Clean, wash, drain, dry and place whole fish in heat-proof dish. Mix together ginger; scallion, black beans, soy sauce, sherry and peanut oil; pour over fish. Heat water in large saucepan. Place rack in saucepan; put dish containing fish on rack. Make certain fish is well above the water level. Cover, steam about 15 minutes. Serve whole fish, including heat. Serves 4.

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