I guess it's about my turn again . . .

This is a recipe my wife-the-microbiologist brought home from the lab. One of the pathologists there is quite the skilled chef so---

Dr. Garshfield's Fish with Bean Paste Sauce

1 whole, mild fish around 1 1/2-2 lbs.
1 Tbs. hot bean sauce
1 Tbs. chopped scallions
1 Tbs. minced ginger root
1 Tbs. minced garlic
1 1/2 Tbs. cooking sherry
1 1/2 Tbs. soy sauce
1/2 Tbs. vinegar
1/2 Tbs. sugar
1 1/2 cups water
1 Tbs. cornstarch (mixed with 1-2 Tbs water)
3 more Tbs. chopped scallions
1 Tbs. sesame oil
4 Tbs. peanut oil

Butterfly the fish.

Heat a wok or large skillet and add the oil over high heat. Fry the fish for 2 minutes on each side until golden brown. Remove the fish. Add the bean sauce, scallions ginger and garlic. Stir fry for 30 seconds. Return the fish to the pan and add the sherry, soy sauce, vinegar, sugar and water. Boil until the sauce has reduced by half turning the fish once half way through. Remove the fish and put on serving platter. Add the cornstarch mixture to thicken and sauce. Add the rest of the scallions and the sesame oil and mix again. Pour over the fish and serve along with plenty of rice. Brown rice is especially good with this.

You'll find it at Asian markets. If you can't find the hot kind but only the usual, add a drop or two of Tabasco, to taste, as well.