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Clean the fish thoroughly. Pour a few ladles of hot water to the fish to remove the fishy smell.
Cut the green section of the scallion into threads, and leave the white portion as long sections.
Cut half of the ginger into thin slices, and the other half fine julienne.
Insert some ginger slices into the fish belly. Cut a few slits on the fish surface and insert some julienne ginger there.
Spread the black bean sauce on top of the fish.
Setup the steaming station. Steam for 8 minutes over medium to high heat.
Transfer the fish to a serving plate. Top with chopped chili and shredded scallion.
Pour the soy mixture onto the fish.
Pour the hot oil onto the fish. Serve.
Soak the dried tangerine peel for 15 mins or until soft, then mince finely. Also finely mince the garlic.
Coarsely chop the garlic and black bean.
Put all ingredients in (B) into mixing bowl.
Heat up all the ingredients in (B) in a pan until the sugar is dissolved.