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- Clean and scale the fish. Cut two deep slits on
- each side of the body and lightly season with salt and sprinkle with some cornflour.
- Heat oil in a wok until hot. Fry the fish until crispy and golden brown. Remove and drain from oil and place fish on a serving platter.
- Reheat wok with a little oil. Add sauce ingredients and bring to a brief boil.
- Pour sauce over the fish and garnish with onion, shredded mango and chillies. Serve immediately.