1/4 c. water
2 tbsp. tamari
2 tbsp. rice wine vinegar
1 tsp. salted black beans (Chinese, dried)
1/2 oz. fresh ginger, peeled & grated
1 clove garlic, peeled & minced
4 (4 oz.) frozen fish fillets
2 tbsp. thinly sliced scallions (opt.)

Combine water, tamari, vinegar, black beans, ginger and garlic in 12" skillet with tight fitting lid. Cover, place over moderate to high heat and bring mixture to boil. Cook about 3 minutes. Uncover and arrange unthawed fish fillets over mixture so they barely overlap. Re-cover, reduce heat to moderate and cook 4 minutes. Remove lid and turn fillets over. Re-cover and cook until fish flakes easily (about 2 minutes longer). If desired, sprinkle with sliced scallions. Transfer fillets to serving platter or dinner plates and spoon sauce over fish. Serve with rice. Makes 4 servings. Nutrients: 187 calories, 29.5 grams protein, 5.9 grams fat, 56.7 mg cholesterol, 0.2 grams fiber, 646 mg sodium.