In a large wok or pot, heat the vegetable oil to 400 degrees F.
Make 2 or 3 slashes diagonally across the flesh of each side of the fish.
In a small bowl, mash the black beans and garlic. Add the rice wine, oil, ginger, sugar, pepper flakes, and salt, and whisk to combine. Rub the mixture over the outside of the fish, rubbing onto the slashes.
In a shallow bowl, combine the cornstarch and flour. Dredge the fish in the mixture and shake to remove any excess. Carefully slide the flour-coated fish into the hot oil. Fry until golden brown, about 5 to 8 minutes, turning as necessary with tongs. Remove and drain on paper towels.
To serve, arrange the fried fish on a platter with the red pepper sauce and rice. Garnish with the chopped green onions and serve immediately.
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