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Cut fish filets to make ½-inch thick by 1½-2-inch wide slices. Combine seasonings in a small bowl or cup. In a slightly larger bowl, combine soy sauce, salt, sugar, shredded ginger, black pepper, vinegar, and rice wine. Gently stir in fish slices and let marinate for 10 minutes.Place cornstarch in a plastic freezer bag. Remove fish slices from marinade, seal, and shake to be sure all the fish slices are covered. Leave in bag for another 5-10 minutes.
Heat ¼ cup oil in a wok over medium-high heat. When smoking, add half the fish and fry until crispy and golden brown on both sides. Drain on paper towels and repeat with remaining fish. Pour out oil.
Add 4 tbsp oil in the wok over medium-high heat. and once smoking hot, add the red chili peppers and cook until they begin to char and are almost black. Quickly stir in the scallion, ginger, garlic, and black beans.Return the fish to the wok and add the seasoning, after stirring to combine, around the sides of the wok. Quickly mix everything together, remove to a serving dish, and serve hot.