"Holy crap it's so good" steamed fish with black bean sauce

To my humble palate, the best way to eat fish is done Chinese style: steamed. Steaming maintains the moisture and all the nutrients and flavour of any meat you make and with fish it seems all too easy to lose those things whenever I've eaten fish done in more Western ways, such as baking, or grilling. This easy-peasy recipe reminds me of home and is super easy to make. Definitely try this out.

• 2 lb/900g whole snapper, cleaned and scaled (I used a tilapia fillet, but generally just use any kind of white fish)
• 3 garlic cloves, crushed
• 2 tbsp black bean sauce (to make fresh, crush the beans in a little bit of water and add a bit of cornstarch to thicken the fluid)
• 1 tsp cornstarch
• 2 tsp sesame oil
• 2 tbsp light soy sauce
• 2 tsp sugar
• 2 tbsp dry sherry (I subbed in mirin)
• 2 green onions, chopped into large slices
• 1 red bell pepper, sliced
• lemon wedges, to garnish
  

Rinse the fish inside and out under cold water and pat dry with paper towels. Make 2-3 diagonal slashes in the flesh on each side. Rub the garlic into the fish.

Mix the black bean sauce, cornstarch, sesame oil, soy sauce, sugar and sherry together in a bowl. Place the fish in a shallow heatproof dish and pour the sauce over top. Sprinkle the green onion and bell pepper on top. I also threw in the garlic slices.

Place the dish in a steamer, cover and steam for 10 minutes, or until the fish is cooked through. The fish flesh should look a little flaky. Serve immediately and garnish with the lemon. The sauce tastes amazing on rice too!