2-3 lbs whitefish (or pickerel)
3 tbsp black beans (fermented soya bean -- comes in a can)
4 oz white wine
1 tbsp lite soya sauce
2 tbsp crushed garlic
1 tbsp crushed ginger
1 tbsp crushed chili pepper
2 tsp sesame seed oil
salt & pepper to taste
1/2 red pepper (diced) for garnish
2 pieces chopped green onion
2 oz canola oil

Remove the gills and scales from the fish. Wash the inside with cold water then rub it with about 1 tsp salt. Rub the inside and outside with your favourite white wine.

Slice the belly of the fish completely through to the tail, to allow the fish to be spread open flat...then cut the spinal cord out by slicing it on either side and lifting it out. Make deep cuts about every 1-1.5" crosswise across the outside (skin side) front to back so the fish won't curl when cooking.

Soak black beans in a dish of hot water to soften them, then mash them with the back of a spoon roughly (don't make it into a paste). Add salt to taste, leftover white wine (should be about 2 oz), soya sauce, garlic, ginger, chili pipper, and mix together well. Add a dash of sesame seed oil.

Spread the sauce over the outside (skin side) of the fish and push the sauce into the deep cuts you have made. Sprinkle with chopped red pepper. This is optional but it does give some colour.

Then put in a steamer and steam until done OR bake in the oven at 325°F. Should take about 10 minutes for every inch thickness of the fish at its thickest part.

Remove and sprinkle with chopped green onion, then ladle very hot oil onto the fish so it sizzles when you splash it on. Serve.