Steamed Fish w/ Spicy Bean Sauce (Douban Yu)

My family is Cantonese, from Guangdong and Hong Kong, where fish dishes are steamed or fried and almost never spicy, like this Cantonese Steamed Fish. But with a more diverse mix of Chinese emigrating to the US, going out for Chinese food can be a new experience at each restaurant you try. We first tried this dish at a Sichuan place in NJ where they use a whole fresh croaker which by the way, is a surprisingly great tasting and economically priced fish.