Begin by marinating the sole fish fillet pieces with 1/2 tablespoon of cornstarch. Allow it to marinate for about 10 minutes while you prep the vegetables.
In a wok or large skillet, heat 2 tablespoons of cooking oil over medium-high heat until shimmering.
Add the 5 slices of fresh ginger, quartered onion, and seeded dried red chilies to the hot oil. Sauté for about 2-3 minutes until the onions become translucent and fragrant.
Next, toss in the green bell pepper and cook for another 2 minutes.
Carefully add the marinated fish to the skillet. Stir-fry for about 3-4 minutes, or until the fish is opaque and cooked through.
Once the fish is cooked, stir in the 2 tablespoons of Lee Kum Kee Garlic Black Bean Sauce, 1 teaspoon of fish sauce, 1/2 teaspoon of sugar, and 1/2 teaspoon of sesame oil. Mix well to coat the fish and vegetables evenly.
Pour in the cornstarch mixed with 3 tablespoons of water, stirring continuously until the sauce thickens, about 1-2 minutes.
Finally, add the 2 stalks of scallions and give everything a quick toss. Serve the Fish with Black Bean Sauce hot, alongside steamed rice or noodles for a complete meal.
