Steamed Mahimahi With Chinese Style Bean Sauce

In a saucepan of boiling water, blanch the mahimahi for about 30 seconds. Using a slotted spoon, transfer to a rimmed plate that can be used for steaming. Bring 1 inch of water in the bottom of a steamer to a boil.

Meanwhile, in a heavy saucepan, render the pork fat over medium heat. Add the black beans, ginger, and garlic and sauté for about 1 minute. Add half of the julienned scallions and all the shitakes and sauté for 30 seconds longer. Add the corn-starch mixture and stir until the sauce thickens. Carefully pour over the fish on the plate and sprinkle with the remaining scallions. Carefully place the plate in the steamer cover, and steam for 4 to 5 minutes, until opaque throughout.

To prepare the garnish, combine the sprouts, sesame seeds, scallions, and rayu in a bowl and toss to mix. To serve, carefully transfer the fish from the steamer to warmed plates. Spoon some of the sauce over the fish and sprinkle the garnish on top.