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1
In a skillet, heat 1/4 inch of vegetable oil.
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2
Add the ginger matchsticks and cook over moderate heat, stirring, until golden brown, 4 minutes.
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3
Transfer the ginger to paper towels to drain, leaving the oil in the skillet.
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4
In a bowl, whisk the soy sauce with the rice wine, sugar and sesame oil.
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5
Set a bamboo steamer over a wok or an open steamer over a large, deep skillet.
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6
Add 2 inches of water to the wok and bring to a boil.
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7
Scatter the dark green parts of the scallions on a heatproof plate that will fit inside the steamer.
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8
Set the fish on the plate, skin side up.
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9
Using a knife, make 3 shallow slashes in the skin of each fillet.
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10
Pour the soy mixture over the fish and rub it all over.
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11
Season the fish lightly with salt and pepper.
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12
Sprinkle the black beans and minced ginger on top.
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13
Set the plate in the steamer.
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14
Cover and steam for 7 minutes, until the fish is just cooked.
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15
Just before the fish is done, reheat the oil in the skillet.
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16
Add the remaining scallions and the jalapenos and cook over moderate heat for about 2 minutes.
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17
Transfer the fish and its juices to shallow bowls.
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18
Top with the fried scallions, jalapenos and ginger matchsticks.
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19
Sprinkle with the cilantro and serve.
