Making steamed Bass with Asian sauce.

Recipe:
Clean fish (remove scales, internal organs, gills) and rinse clean. Make 3-4 vertical cuts in flesh about 1.5 inches apart on both sides of fish (start about 1.5 inch from gill). Steam for approx. 20 minutes.

Sauce:
Sautee chopped garlic, julienned ginger, and chopped green onions in a little oil in a sautee pan. Add the following to pan (mix in a small bowl first) : 3T soy sauce, 3T cooking wine or sherry, pan juice from steamed fish, 3t corn starch, 3t vinegar, 2t sugar, fresh ground black pepper. As the liquid cooks, it will thicken. Pour sauce over fish.