Catfish

For me, it is usually a treat to eat freshly steamed fish on special occasions, such as Chinese New Year or out for a banquet dinner.  During a regular visit to my mother-in-law's in SF, we stopped by Chinatown (our usual hangout spot), devoured some delicious dim sum from our favorite restaurant, Great Eastern Restaurant (yes, where the President was this past February!), and went grocery shopping on the busy and crazy Stockton Street.  Both my mother-in-law and I bought a fresh big catfish to eat for dinner.  You can truly taste the freshness in each bite!

Steamed Catfish with Black Bean Garlic Sauce

Ingredients
- 1 fresh catfish
- 3 cloves of garlic, minced
- 1 Tbsp garlic black bean sauce
- 2 tsp soy sauce
- 2 tsp rice wine
- 1 stalk green onion, thinly sliced

Steps
1. Wash fish thoroughly. Pat to dry.

2. Mix minced garlic, garlic black bean sauce, soy sauce, and rice wine together.  Place washed fish on plate and pour mixture all of the fish.

3. Fill a large pot with water. Ensure that you have a stand or some type of device that can place a plate on top, in order to steam the fish. Turn heat to medium and let it cook and steam for about 20 minutes. The fish should be flaky when done.

4. Place thinly sliced green onions on top of the fish and serve.  Serves 2-4.