Using a sharp knife, cut diagonal slits in each side of the fish 1/2-inch apart, then evenly rub each side with 1/2-teaspoon of the salt and pepper and transfer to a medium bowl. Drizzle the fish with 2 tablespoons of the wine on both sides and let it sit for 5 minutes.
In a wok or very large skillet, heat the oil over medium-high heat until a thermometer registers 325°F. Pick up the fish by its tail and slowly place it into the pan, making sure the fish is fully immersed in the oil. Cook for 3 to 5 minutes, turning it over about halfway through, until crisp and golden brown. Transfer to a paper towel–lined serving platter.
Discard all but 2 tablespoons oil from the wok. Return to medium-high heat and stir in 2 tablespoons of scallions, 2 tablespoons of chile oil, garlic, and 1/2 cup of water, and cook for 1 minute. Mix in the soy sauce, ginger, sugar, the remaining 2 tablespoons of wine, and the remaining 1/2 teaspoon of salt, and cook, stirring occasionally, for 2 to 3 minutes, until the sauce has reduced and slightly thickened.
In a small bowl, whisk together the cornstarch and 2 tablespoons of water until well combined to make a slurry. Slowly pour the slurry, the chile bean paste, the remaining 2 tablespoons of chile oil, and the remaining 2 tablespoons of scallions into the wok, and cook for 1 more minute, until the sauce has thickened. Remove from the heat, discard the paper towels from beneath the fish, and pour the sauce over the fish. Garnish with more scallions and serve immediately.