Place the fish in a steaming plate. Heat a wok and
add the oil, garlic and ginger. Rinse the black beans
in a bit of water and add to the wok. Chow for just a
moment, then add the rest of the sauce ingredients,
and pour this sauce over the fish. Place in a bamboo
steamer and cook for about 15 minutes, or until the
fish flakes and is done to your taste.
From The Frugal Gourmet Cooks Three Ancient Cuisines,
Jeff Smith, Avon, (C)1989.
