Chinese-Style Steamed Trout

Preheat oven to 400 degrees F.

With a sharp knife, cut 1/4-inch-deep parallel cuts in top of fish, about 1/2-inch apart. Make additional cuts at right angles to first cuts to form diamond shapes. Set fish aside.

Combine garlic, ginger and beans in a small bowl. Spoon 1 teaspoon of the garlic mixture into cavity of each fish.

Place 3 chopsticks crosswise over long sides of an ungreased 13- x 9-inch baking dish. Lay fish across chopsticks. Spoon soy sauce evenly over fish and top with remaining garlic mixture.

Pour wine into bottom of dish. Arrange onions and carrots in crisscross patterns over each fish. Cover with aluminum foil.

Bake for 14 minutes or until fish flakes easily when fork is inserted near backbone at thickest part of each fish.