---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood
       Yield: 6 servings
       1 lb Whitefish
       1 tb Peanut oil
       2    Clove garlic, chopped
     1/4 ts Fresh grated ginger
       1 tb Fermented black beans
       2    Green onions, cut chinese
       1 pn Sugar
       1 tb Dry sherry
       2 tb Light soy sauce
       1 pn MSG (opt)
   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. Typed by Terri St.Louis-Woltmon O:).