We bought a whole Flounder (without it's head) from a Chinese market, yes, it didn't come with the head, I told the guy behind the counter: ' please keep the head of the fish...' He mumbled 'sure sure, keep the head...' 'ka cha' he chopped the fish head off.

Hey, WHAT I MEAN WAS ' I wanted the head'! I said it loudly in my mind. A flounder with no head, how could I display it on the platter after cooking?

Anyway, I had to trim this fish again... chopped off it's tail and parts joint the head, as if it was a piece of fish steak.

How to prepare this dish:

1. clean the fish, trim both edges of the fish,

2. combine 1 table spoon of pre-rinsed (to remove any excess salt) and mashed black soy beans (dou chi); 1 tea spoon of fresh chopped ginger; several cloves fresh chopped garlic ; 1 table spoon of red wine; 1/2 tea spoon sugar; 1 table spoon of sesame oil then place the mixture on the top of the fish and apply a little bit inside of the fish, leave the fish there over 30 minutes before cooking

3. bring a pot of water to boil, place a small bowl on the bottom, then place a platter with the fish on the top of the bowl and steam for 8 minutes (adjust the steaming time according to the size of the fish), then turn off the stove, leave the fish in the pot with lid on for another 5 to 7 minutes

4. serve with scallion brushes as decoration to the platter.