Season the fish pieces with salt. To make the marinade, mix together the oyster sauce, shaoxing, sesame oil, soy sauce and sugar and pour over the top, then leave for 10 minutes.
Scatter the carrot and ginger julienne over a deep round plate. Put the fish pieces on top in a single layer, then pour over the marinade and sprinkle with the black beans, bacon, garlic, chilli and spring onions.
Put the plate in a large bamboo steamer over a pot or a wok of rapidly boiling water, cover with the lid and steam the fish for 10 minutes, or until just cooked through. Remove from the steamer and serve with chilli sauce.