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In a large wok or pot, heat the vegetable oil to 400F (200C). Make 2 or 3 slashes diagonally across the flesh of each side of the fish. In a small bowl, mash the black beans and garlic. Add the rice wine, oil, ginger, sugar, pepper flakes, and salt, and whisk to combine. Rub the mixture over the outside of the fish, rubbing onto the slashes. In a shallow bowl, combine the cornstarch and flour. Dredge the fish in the mixture and shake to remove any excess. Carefully slide the flour-coated fish into the hot oil. Fry until golden brown, about 5 to 8 minutes, turning as necessary with tongs. Remove and drain on paper towels. To serve, arrange the fried fish on a platter with the red pepper sauce and rice. Garnish with the chopped green onions and serve immediately. Red pepper dipping sauce: Combine all the ingredients in a decorative bowl and mix. Set aside at room temperature until ready to serve.
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Ready-made fermented black bean sauce — instant stir-fry flavor
Aged Chinese black vinegar — malty depth for dumplings and sauces
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Ready-made black bean sauce — lobster, spare ribs, stir-fry
Chinese fermented soybeans — black bean sauce, spare ribs, clams