Chinese Steamed Whole Fish with Fermented Black Beans and Garlic

Ingredients

• 2 tablespoons Chinese fermented black beans, rinsed and petted dry
• 1 head garlic, peeled
• 1 whole white-fleshed fish, sush as branzino, trout, red snapper, or sea bass, scaled and gutted
• Kosher salt and ground white pepper
• 13 slices of fresh peeled ginger, 3 left whole and 10 julienned, divided
• 4 scallions, 2 halved and 2 cut into julienne, divided
• 1 teaspoon soy sauce
• 2 tablespoons canola, vegetable, or peanut oil
• 1 bunch of cilantro, leaves and tender stems only, roughly chopped
• 1/4 teaspoon chili flakes, plus more to taste, optional

Directions

1. On a cutting board, pile the black beans with the garlic cloves and chop them together into a coarse mixture. Rinse the fish under cold running water, then use paper towels to dry it well, both inside and outside. Season the fish all over with salt and white pepper, making sure to season the cavity too. Tuck 3 whole ginger slices inside the fish.
2. Arrange the halved scallions on a heatproof plate that is big enough for the fish but still fits in your steamer. Lay the fish over the scallions so they lift it slightly and keep most of it off the plate.
3. Prepare your steamer, and once it is steaming, cook the fish until it is done all the way through, about 10 minutes. Lift the plate and fish out carefully, then tip the juices that have collected on the plate into a bowl and stir in the soy sauce. Remove and discard the ginger from inside the fish, along with the scallions underneath it. Move the fish to a serving platter.
4. Put the chopped garlic and fermented black bean mixture in a wok or small saucepan, and cook over medium-high heat until the garlic has softened, about 2 minutes. Stir in the chili flakes, if using, adding extra if you want more heat, then add the julienned scallions and ginger, cilantro, and the reserved fish juices. Toss it together quickly, spoon the mixture over the fish, and serve right away.