In a mixing bowl, combine 2 tablespoons of chili bean paste, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 2 tablespoons of Shaoxing wine, and 1 tablespoon of Chinese black vinegar. Add 1 teaspoon of sugar and 2 tablespoons of water. Whisk everything together until smooth, then set the sauce aside.

Rinse the whole fish under cold water and pat it dry. Sprinkle salt inside and outside, then pour 2 tablespoons of Shaoxing wine over it and let marinate for 15 minutes.

Place the marinated fish on a steamer plate. Fill a pot with water and bring it to a rolling boil. Steam the fish for about 8-12 minutes until opaque.

In a non-stick pan, heat 2 tablespoons of cooking oil over medium heat. Add minced garlic, grated ginger, and chopped green onions. Sauté until fragrant.

Pour the sauce into the pan with the sautéed aromatics. Simmer for about 2-3 minutes until the sauce thickens, stirring occasionally.

Transfer the steamed fish to a serving platter and pour the sauce over it. Garnish with additional sliced green onions and serve with jasmine rice.