- Clean fish and cut butterfly style. Rub salt over the fish and sprinkle with cornflour. Deep-fry in hot oil until crispy and golden brown. Remove from oil and drain. Place fish on a serving plate.
- Leave 2 tbsp oil in the wok. Sauté ginger, shallots and garlic until fragrant, crispy and golden. Dish out and place over the fish.
- Put combined seasoning ingredients in a small saucepan. Bring to a low simmering boil then pour the sauce over the fish.
- Garnish with chopped coriander leaves and chilli curls.
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