When condiments are needed to enhance the flavor of a fish, it is often steamed with fermented black beans and garlic and then garnished with scallions. Rainbow trout and gray mullet, among others, are delicious steamed this way.

Ingredients:

2 trout, about 12 ounces (350 grams) each, cleaned with heads left on
4 thin slices fresh ginger root, peeled
2 tablespoons fermented black beans, rinsed and partially mashed with 1⁄2 teaspoon sugar and 1 teaspoon Shaohsing wine; leave some beans whole
4 to 6 cloves garlic, peeled and chopped fine
2 or 3 scallions, cut into small rounds
4 tablespoons peanut or corn oil
2 tablespoons thick soy sauce

Directions:

Pat the fish dry. Lay them on a heatproof serving dish with slightly raised sides. Place 2 slices of ginger in the cavity of each fish. Mix together the black beans and garlic, and spread on the fish. Steam in a wok or steamer over high heat for 6 to 8 minutes, until the fish is cooked and the flesh flakes easily.

Remove from the heat and sprinkle with the scallions. Heat the oil in a small saucepan over high heat until smoke rises. Pour it over the scallions. The sizzling oil partially cooks them, enhancing the flavor. Remove the fish from the wok or steamer. Add the soy sauce.

To serve, scrape the condiments on the fish to the side. Peel and discard the uppermost skin. Spoon some of the condiments and sauce back on the fish and serve.

Serves 4 with 2 other dishes.