1. Heat oil in the pan and stir-fry scallions, ginger, garlic, chili peppers and Pixian bean paste until fragrant.
2. Pour an appropriate amount of water into it. After it boils, put the halibut in and simmer over medium to low heat for 15 to 20 minutes.
3. Thicken the sauce before taking the pan off the heat, and then sprinkle chili powder and perilla leaves on it.