350 g Halibut Cheeks
1 Tbsp Shaoxing Wine
¾ inch Fresh Ginger, unpeeled and smashed
1 Scallion, smashed
½ tsp Black Fermented Black Beans, rinsed
1 ½ tsp Finely chopped Fresh Ginger
4 Tbsp Chopped Salted Chilies
2 Scallions, green part only, finely sliced
2 Tbsp Peanut Oil
Marinate the halibut cheeks with wine and set aside. Place the smashed ginger and scallion in the middle of a deep heatproof plate that will fit into the steamer.
Heat the wok over a high heat until smoke rises, then add the oil and swirl around. Toss in the black beans and chopped ginger and stir-fry briefly until fragrant.
Drain the wine and juices from the halibut cheeks, and then lay it over the ginger and scallion. Cover the cheeks evenly with the chilies, and then scatter with the beans and ginger from the wok.
Put the plate in the steamer and steam over a high heat until just cooked, about 6 to 8 minutes.
Serve on the steaming plate with a scattering of sliced scallion.