Wash the fish in cold running water.
Pat dry with kitchen paper, then slash
3-4 slits into the skin on both sides.
Season all over with salt and ground
white pepper. Place ginger slices in the
slits of the fish and inside the cavity.
Place the fish on a plate that fits inside
your wok. In your wok place a pudding
bowl upside down and pour water to
come halfway up. Place the wok on
the heat and bring the water to a boil.
Pour the rice wine over the fish, put
the plate onto the upside-down bowl and
place the lid of the wok on top. Steam on
high heat for 8-9 mins, then leave to rest.
While the fish is cooking, make the
black bean sauce. Add the groundnut
oil to a hot wok or frying pan. When it
starts to smoke, add the garlic, ginger
and beans (or use 100g ready-made
black bean sauce) and stir-fry for a few
secs. Add the rice wine, sesame oil and
light soy sauce, then bring to the bubble.
Carefully remove the fish (you can keep
it on the plate that you cooked it on).
Garnish with the spring onions and
coriander, then drizzle over the black
bean sauce and serve with rice.