Step 1

To make salted chillies, wash and slice chillies. Pound chillies coarsely with salt in a mortar and pestle. Place chillies in a sterilised jar and stir in vinegar. Seal and leave to ferment at room temperature (2-3 weeks).

Step 2

Combine soy, Shaoxing, ginger, sugar, vinegar and salted chillies in a small bowl. Place fish on a plate that will fit a bamboo steamer basket and spoon over chilli mixture and marinate (10 minutes).

Step 3

To steam, top fish with black beans and half the spring onions. Place plate in steamer over a saucepan of boiling water. Cover and steam until fish is just cooked through (5-7 minutes).

Step 4

Just before serving, place fish on a platter and scatter with remaining spring onions. Heat oil in a small saucepan until starting to smoke, taking care, pour over spring onion and serve.