Oven-Steamed Whole Snapper with Black Bean Sauce

INGREDIENTS

• 1 tablespoon minced peeled fresh gingerroot
• 3 tablespoons soy sauce
• 6 scallions, cut into julienne strips
• 2 teaspoons cornstarch
• 1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced thin
• two 1 1/2-pound red snappers, cleaned, leaving heads and tails intact
• 2 garlic cloves, minced
• 4 medium carrots (about 1/2 pound), cut into julienne strips
• 2 tablespoons fermented black beans,* rinsed lightly
• 1 cup long-grain white rice, cooked according to package instructions and omitting any butter or margarine
• 2 tablespoons water
• 1/4 cup medium-dry Sherry