When condiments are needed to enhance the flavor of a fish, it is often steamed with fermented black beans and garlic and then garnished with scallions. Rainbow trout and gray mullet, among others, are delicious steamed this way.

The essence of this dish is the gradual absorption of the Szechwan chili paste, a favorite seasoning in Hunan-Szechwan cuisine. The dish is made all the more aromatic by the addition of garlic and ginger.