Steamed Sole with Black Bean Sauce (Dul See Zing Tat Sa Yu)

Notes: In China, fish is served with the head and tail intact to properly mark the auspicious end of the old year and the beginning of the new. Markets that cater to a large Asian clientele usually sell small, whole fish. You can also order it at the fish market. If nothing else works, arrange the 12-ounce boneless flounder fillet and skin in a single layer until it's opaque but still looks moist in the center, about 5 minutes.
Place the stand (cake stand, removable cake pan rim, or empty 2-inch-high jars with the ends cut out) in a 12-inch steamer, 14-inch wok, 12-by-17-inch roasting pan, or 12-inch roasting pan (with at least 2-inch-high walls). Pour water into the steamer about 1/2 inch below the top of the grill. Close the steamer and bring the water to a boil over high heat.Meanwhile, wash and dry the black beans. In a small bowl, use a wooden spoon to mash the beans, garlic, and sugar. Add the sesame oil, wine, pepper, and 1/8 teaspoon salt.Wash the fish and dry it. Place in a shallow bowl or on a plate with edges that will fit inside the steamer without touching the sides. Sprinkle 1/2 teaspoon salt on the inside and outside of the fish. Brush the fish with the black bean mixture inside and out.Place the bowl of fish on the rack in the steamer and cover. (If the fish is not covered with a lid, cover the steamer with a large piece of foil, tightly covering the edges of the pan to prevent steam from escaping.) Steam the fish for 5 minutes, then remove from the heat and let stand until it is slightly opaque but still looks moist in the center of the thickest part (cut for dough), about 4 minutes longer. If the fish is not ready, put it back on the fire and steam for another 1-2 minutes. Remove the bowl of fish from the steamer; if desired, carefully drain all the liquid into the bowl.Meanwhile, fold in the ginger slices and cut into small slices. Trim and discard the green onion tips; slice the onion, including the green tops, into 2-inch-long pieces, then slice lengthwise into small pieces.Sprinkle the fish with ginger and green onions. Drizzle everything evenly with soy sauce. Pour the salad oil into a 6-to 8-inch skillet over high heat; when it's hot, after about 30 seconds, drizzle the fish evenly. Serve immediately.