Cut the giant grouper into 1cm slices, then marinade with corn starch, bi-carb, egg white, and a pinch of salt, marinade for 10 minutes. 將石斑切片（約1厘米厚），以粟粉、小蘇打、蛋白及少許鹽醃10分鐘。

Combine fermented chillies and its liquid, preserved lemon, black bean, and lardo. Add the soy sauce, Kombu extract, chilli oil. 將發酵辣椒與發酵液、醃製檸檬、豆豉及豬油膏混合，再加入豉油、昆布濃縮醬油及辣椒油。

Arrange the grouper on a plate, add the chilli mixture over the fish making sure each piece is covered. Sprinkle a bit of course salt on top. Steam at 100c for 5-6 min. 將石斑塊於碟上整齊排列好，然後把辣椒配料舖在石斑塊，確保每件都被覆蓋，再灑上少許鹽。以蒸100c蒸5-6分鐘。

When it comes out of the oven, drain the cooking juices and check for seasoning, adjust if necessary. Mix with more chilli oil if needed then pour over the fish. 從焗爐取出後，瀝乾蒸煮汁並檢查調味料，必要時進行調整。 需要時可加入更多辣椒配料。

Finish with chopped green shallot to serve. 最後加入切碎青蔥。