Cut 3 slots on both sides of the cleaned fish.

In a hot wok with oil, pan fry the fish for 2 minutes on each side. Take out and set aside.

In same wok with oil, stir fry the ginger and garlic.

Add 2 tbsp of drained black beans, sambal bajak, sugar.

Add vinegar, soy sauce, wine. Mix well.

Add 1 cup of water and bring it to boil under low-medium heat.

Add fish back into the wok and baste it with the sauce.

Let fish cook for about 8-10 minutes, basting periodically.

Take fish out and lay in a serving dish.

Continue simmering the sauce in the wok and add the spring onions.

Make corn starch slurry and add into the wok. Stir until sauce has thickened.

Pour the thickened sauce on top of the fish.