STEAMED FISH WITH BLACK BEAN SAUCE | BCLIQUOR

Ingredients

• 2 tbsp (30 ml) Chinese fermented black beans, rinsed and patted dry
• 6 large garlic cloves, peeled
• 1½ lb (750 g) white-fleshed fish (sea bass, snapper, cod), scaled and gutted
• salt and freshly ground white pepper, to taste
• 12 slices fresh peeled ginger, 3 left whole, 9 finely julienned
• 7 green onions, 2 left whole, 2 halved, 3 finely julienned
• 1 tbsp (15 ml) soy sauce
• 2 tbsp (30 ml) canola oil
• 1 handful cilantro, leaves and stems, roughly chopped
• ¼ tsp (1 ml) chili flakes, plus more, to taste