====== Lantern steamed fish ======
 (from Food & Wine magazine)


**Ingredients**

  * Vegetable oil, for frying
  * One 3-inch piece of fresh ginger, peeled and cut into matchsticks, plus 1/2 tablespoon minced ginger
  * 1/4 cup soy sauce
  * 2 tablespoons Chinese rice wine or dry sherry
  * 1 teaspoon sugar
  * 1/4 teaspoon toasted-sesame oil
  * 4 scallions, cut into 1/2-inch lengths
  * Four 6-ounce wild striped bass fillets, with skin
  * Salt and freshly ground white pepper
  * 1 teaspoon Chinese fermented black beans, rinsed and minced
  * 2 jalapeños, thinly sliced into rounds and seeded
  * 2 tablespoons chopped cilantro

**Directions**

  * In a skillet, heat 1/4 inch of vegetable oil. Add the ginger matchsticks and cook over moderate heat, stirring, until golden brown, 4 minutes.
  * Transfer the ginger to paper towels to drain, leaving the oil in the skillet.
  * In a bowl, whisk the soy sauce with the rice wine, sugar and sesame oil. 

Set a bamboo steamer over a wok or an open steamer over a large, deep skillet. Add 2 inches of water to the wok and bring to a boil. 

  * Scatter the dark green parts of the scallions on a heatproof plate that will fit inside the steamer. 
  * Set the fish on the plate, skin side up. Using a knife, make 3 shallow slashes in the skin of each fillet. 
  * Pour the soy mixture over the fish and rub it all over. Season the fish lightly with salt and pepper. 
  * Sprinkle the black beans and minced ginger on top. Set the plate in the steamer. Cover and steam for 7 minutes, until the fish is just cooked.

  * Just before the fish is done, reheat the oil in the skillet. 
  * Add the remaining scallions and the jalapeños and cook over moderate heat for about 2 minutes. 

Transfer the fish and its juices to shallow bowls. Top with the fried scallions, jalapeños and ginger matchsticks. Sprinkle with the cilantro and serve.

**Notes**
One serving 207 cal, 4 gm carb, 5 gm fat, .9 gm sat fat, 34 gm protein, 1 gm fiber.