b'Chinese-Style Tea-Steamed Halibut Steaks with Scallions, Ginger & Fermented Black BeansWADE WIESTLINGServes 4This is a brightly flavored dish made in the traditional Chinese way; condensed steam mingles with the savory flavorings to make a light sauce that is almost a broth. Almost all Chinese and Japanese recipes for steamed fish suggest cutting deep slashes along the sides of the fish to help the steam penetrate. Ive found that the heat penetrates well anyway, so I usually dont bother.2 tablespoons preserved black beans (Available at many upscale grocers and Asian specialty markets.)4 tablespoons dark soy sauceW cup Chinese rice wine or Spanish dry sherry1 tablespoon Japanese dark sesame oilV tablespoon C&H or Domino Sugar1 3-inch piece fresh ginger, peeled4 8-ounce fresh Alaskan halibut steaks4 scallions, including green parts, cut into 1-inch lengths2 tea bags (Chinese black tea, bags cut open and tea leaves reserved)Rinse the black beans in a strainer for about 1 minute under cold running water and chop coarsely. Combine the beans with the soy sauce, rice wine, sesame oil and sugar in a small bowl.Slice the ginger into Bi-inch-thick rounds and then into a fine julienne.Place the halibut steaks on a plate or in a pie tin with a deep enough rim to hold the soy sauce mixture and any juices released by the fish. Pour on the soy sauce mixture and sprinkle the fish with the ginger, scallions and tea leaves.Bring a quart of water to a rolling boil in the base of a steamer, set the plate in the top, and cover tightly. Steam for 8 minutes per inch of thickness. Check for doneness with a paring knife along the thickest part of the fillet. The fish should flake easily. Turn off the heat, remove the lid, and let the steam dissipate for a minute before reaching in and pulling out the plate. Be careful not to tilt the plate and spill the sauce. Make sure the fish is cooked to your liking.Spoon the sauce, ginger and scallions over the fish and serve immediately with steamed white rice.CHEF STELLINOS SUGGESTED WINE PAIRING:Via Pomal Rioja Crianza191'