Wash the fish in cold water. Pat dry with kitchen paper. Cut some slits into the skin of the fish and season with salt and black pepper. Place the fish on a heatproof plate and transfer to a bamboo steamer. Pour the shaosing rice wine over the fish.
Fill a wok or pan with boiling water to a depth that will not immerse the base of the steamer. Place the lid on the steamer and steam for 12 minutes. Heat another small pan or wok over a high heat and add the groundnut oil. Stir fry the garlic and ginger for less than 1 minute. Add the yellow bean sauce and light soy sauce and stir well. Add a few dashes of the toasted sesame oil. Add the spring onions and coriander to the wok and take it quickly off the heat.
Pour the sauce over the steamed fish and serve immediately with jasmine rice and steamed pak choy.