Make the sauce with fermented black beans, salt, pepper, minced garlic and light soy sauce. If you like it spicy, add chilli here. Mix well.
Pat-dry the fish fillets with kitchen paper and pour the sauce onto the fish. Place ginger strips over it.
Steam it over high heat for 7 minutes.Pro Tip: Steaming time depends on the thickness of your fish. Let it steam for 5 minutes on high heat and use a fork and twist gently at the thickest point. It will flake easily when it’s done and it will loose its translucent or raw appearance. If it’s undone, let it cooks for another 2-3 minutes.
Garnish with cilantro and chilli (if you haven’t already) and serve!