Steamed Fish in Black Bean Sauce II

• about 1 lb firm white fish, cut into 4 inch chunks (I love rock fish for this)
• 1 shallot, chopped
• 1 red chili, chopped (optional)
• 3 garlic cloves, chopped
• 12 inch knob ginger, chopped
• 3 tablespoons fermented black beans, rinsed and drained
• 2 tablespoons sugar
• 1 teaspoon sesame oil
• 13 cup stock (fish, veggie or chicken)
• 13 cup Chinese wine
• 12 cup cilantro leaf
• 2 green onions, chopped
• peanut oil

1. Mince together the shallot or yellow onion, chili (if using), garlic and ginger.
2. In a small bowl, combine fermented black beans, sugar, soy and sesame oil and stock.
3. Mash beans with the back of a spoon to soften and break down.
4. In a saute pan with a tight fitting lid, over medium heat, saute shallot/garlic mixture in a small amount of oil for 2-3 mins or until translucent.
5. Add the black bean mixture and cook, stirring frequently, until thickened.
6. Add the wine and half the cilantro.
7. Place the fish on top of the sauce and cover the pan with the lid.
8. Cook until fish flakes easily.
9. Top with the remaining cilantro and green onion and serve over rice or quinoa.

white fish, shallot, red chili, garlic, ginger, fermented black beans, sugar, sesame oil, stock, chinese wine, cilantro leaf, green onions, peanut oil

Taken from www.food.com/recipe/steamed-fish-in-black-bean-sauce-ii-500746 (may not work)