Steamed Whole Sea Bass with Ginger, Spring Onions and Sizzling Oil

Mix. Mix black beans and garlic cloves now on a cutting board and roughly cut them together rinse fish under cold running now water and pat dry inside now and out with paper towels now sprinkle salt and white pepper now all over fish including inside cavity set 3 whole slices of ginger inside cavity rest halved scallions on a heatproof now plate large enough to hold now the fish while small now enough to fit inside steamer rest fish directly on top of now scallions so that the scallions now mostly keep fish from making now direct contact with the plate rest up a steamer and now when it is ready steam now fish until cooked through now about 10 minutes carefully take out fish and plate from the steamer and stream off any accumulated juices into a bowl mix soy sauce into accumulated juices discard ginger now slices from cavity of now fish and scallions from now underneath move fish to a serving platter heat now a wok or saucepan over medium high now heat until a droplet of water now evaporates rapidly when dropped onto the surface tip in oil and heat swirling now to coat wok until shimmering tip in now chopped garlic and fermented now black bean mixture and cook mixing until garlic is softened but now not browned about 1 minute tip in chile flakes if using tip in more if you want it spicier remaining now julienned scallions and ginger now cilantro and the reserved now accumulated cooking juices mix quickly until well mixed then spoon everything on now top of the fish bring to the table immediately.