Chinese Bass

• 2 pounds whole black bass, cleaned and gutted with head on
• 2 cloves garlic, smashed, peeled and halved
• 3 slices fresh ginger, about the size of a quarter, peeled and julienned
• 1 tablespoon dried Chinese black beans
• 2 sprigs coriander
• 3 tablespoons Tamari soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 scallions, cleaned; green and white parts cut into 2-inch lengths

1. Slash across the fish twice, on the diagonal, on each side.
2. Place fish on an oval platter 14 by 8 inches.
3. Place garlic on platter around fish.
4. Scatter remaining ingredients over fish.
5. Cover tightly with polyvinyl plastic (PV) wrap.
6. Place platter in microwave oven.
7. Cook at 100 percent power (high setting) 11 minutes.
8. Remove from oven.
9. Uncover and serve hot.

black bass, garlic, ginger, dried chinese black beans, coriander, soy sauce, sesame oil, rice vinegar, scallions

Taken from cooking.nytimes.com/recipes/2775 (may not work)