1.Using kitchen scissors, trim fins from fish. Dip a piece of damp absorbent paper in salt and wipe out cavity. Rinse with cold water; pat dry with absorbent paper. Make 3 diagonal slits across the thickest part of the fish, on both sides.
2.Combine the wine and 1 tablespoon soy sauce in a medium shallow dish; turn to coat in mixture; refrigerate for 30 minutes.
3.Heat oil in a large non-stick flameproof dish. Cook drained fish, covered, over a medium heat, for about 6 minutes each side or until browned and cooked through. Transfer fish to serving platter; cover to keep warm.
4.Remove all but 1 tablespoon of the oil from the dish; cook the ginger and garlic, stirring, until fragrant. Add chilli bean sauce, water, remaining soy sauce and sugar; bring to the boil. Simmer, uncovered, until thickened slightly.
5.Serve fish on platter with the sauce mixture and green onion.