Yield
Makes 4 to 6 servings as part of a multicourse meal
James Carrier

How to Make It

Step 1

Set a rack (cake rack, removable rim of a cake pan, or empty 2-in. tall cans with both ends cut out) in a 12-inch steamer, 14-inch wok, 12- by 17-inch roasting pan, or 12-inch frying pan (with sides at least 2 in. tall). Pour water into steamer to about 1/2 inch below top of rack. Cover steamer and bring water to a boil over high heat.

Step 2

Meanwhile, rinse and drain black beans. In a small bowl, with a wooden spoon, mash beans, garlic, and sugar together. Stir in sesame oil, wine, pepper, and 1/8 teaspoon salt.

Step 3

Rinse fish and pat dry. Place in a shallow bowl or on a rimmed plate that will fit inside steamer without touching sides. Sprinkle 1/2 teaspoon salt inside cavity and over outside of fish. Spread black bean mixture inside and all over outside of fish.

Step 4

Set bowl with fish on rack in steamer and cover. (If cover doesn't fit over fish, tent steamer with a large piece of foil, sealing it around pan edges so steam can't escape.) Steam fish for 5 minutes, then remove from heat and let stand until barely opaque but still moist-looking in center of thickest part (cut to test), about 4 minutes longer. If fish isn't done, return to heat and steam 1 to 2 minutes longer. Remove bowl with fish from steamer; if desired, carefully pour off any liquid in bowl.

Step 5

Meanwhile, stack ginger slices and cut into fine slivers. Trim and discard ends from green onion; cut onion, including green tops, into 2-inch lengths, then cut pieces lengthwise into fine shreds.

Step 6

Sprinkle ginger and green onion over fish. Drizzle soy sauce evenly over all. Pour salad oil into a 6- to 8-inch frying pan over high heat; when hot, in about 30 seconds, drizzle evenly over fish. Serve immediately.

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