Rinse the fish belly thoroughly under cold water and pat dry with paper towels. Cut the fish belly into 5 cm pieces if not already portioned.
2
Rinse the fermented black beans and gently mash them with the back of a knife or spoon.
3
Peel and slice 15 grams of ginger into thin slices, and julienne the remaining 15 grams of ginger. Mince the garlic. Slice 20 grams of scallions into 5 cm lengths, and finely julienne the remaining 30 grams of scallions for garnish.
