Steamed Sea Bass With Asparagus & Black Bean Sauce

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1 tablespoon Chinese black beans, rinsed and roughly chopped (see Note)

1 tablespoon soy sauce

1 teaspoon rice vinegar

1 teaspoon Chinese rice wine or dry sherry

1/2 teaspoon minced garlic

1 teaspoon minced fresh ginger

1 teaspoon vegetable oil

1/2 bunch medium-thick asparagus

1 (10- to 14-ounce) fillet of sea bass, about 1 inch thick

Salt to taste

2 tablespoons water

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