Clean fish well. Cut through from the head to tail and open up the fish. Dip fish into beaten egg mixture. Leave aside for 10 to 15 minutes. Coat the whole fish with cornflour then deep-fry in hot oil until golden brown and crispy. Drain well and place fish on a platter.
Heat oil in a wok. Stir-fry chopped garlic and ginger until fragrant. Add cilipadi and the rest of the chopped ingredients. Stir-fry well. Mix in the seasoning ingredients and simmer until gravy thickens. Pour sauce over the fish and garnish before serving.