Basic Steamed Fish-Chinese

From my collection of handwritten recipes. Any non oily white fleshed fish will do. Each fish will have a different flavor and so a multitude of changes can be created from this simple recipe.

• Ready In: 25 mins
• Serves: 6
• Yields: 1 fish

Ingredients

• 1  fish, weighing about 1 1/2 pounds (I use sea bass)
• 1  tablespoon preserved black bean, washed and crushed
• 1  tablespoon  chopped leek (or 1/2 small onion)
• 1  teaspoon ginger, shredded
• 1 1⁄2 teaspoons salt
• 1  garlic clove, crushed (garnish)
• 1  tablespoon  peanut oil (garnish)
• 2  teaspoons  sesame oil (garnish)

Directions

1. Prepare wok for steaming. Place the fish on a dish that is large enough to hold it, and allow steam to circulate around it. If necessary, bend the fish a little. Mix the flavorings together and rub on the fish. Fish with its skin on should be scored lightly to allow the flavorings to penetrate through to the flesh. Steam in bamboo steamer for 20 minutes or until the flesh is opaque.
2. Heat the peanut oil. Brown and discard the garlic. Add the sesame oil but only to warm it, not to cook. Pour oil mixture over the fish and serve.