(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.