© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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2 to 3 pounds striped bass, cleaned and dressed, head and tail removed, washed and patted dry
2 tablespoons dark sesame oil
3 green onions, white part chopped, green part sliced on the diagonal
2 tablespoons fresh minced ginger
1 tablespoon drained Chinese-style fermented whole black beans, chopped
1 tablespoon soy sauce
½ tablespoon Kosher salt
fresh cilantro sprigs for garnish
1 cup cilantro-lime soy sauce
Make a few slashes on both sides of the fish and set aside. In a small mixing bowl, combine the sesame oil, white part of the green onions, ginger, black beans, soy sauce, and salt and mix well. Rub the mixture all over the fish, tucking some in the cavity and slashes. Refrigerate the fish for 2 hours to allow the seasonings to penetrate.
While the fish is marinating, fill a steamer with water to just below the rack. (If you donít have a steamer, use a large stockpot fitted with a rack.) Bring the water in the steamer to a boil.
Place the fish and the marinade juices in a shallow bowl that fits inside the steamer. (If the fish is too big for your steamer, cut it in half.) When the water comes to a boil, turn down the heat and wait until it cools slightly before carefully placing the bowl with the fish on the rack. Steam until the fish is just done, 30 to 40 minutes, depending on its thickness. Garnish with the green parts of the green onions and the cilantro sprigs. Serve immediately with the cilantro-lime soy sauce.