1 whole fish, preferably ikan talapia, cleaned and cut through the bottom to open up the fish
100g ginger, finely shredded
3-4 tbsp oil
2 tbsp chopped garlic
Sauce ingredients (combined):
2-3 tbsp light soy sauce
1½-2 tbsp oyster sauce
1 tsp concentrated chicken stock
1/2 tsp sugar or to taste
1/4 tsp sesame oil
3-4 tbsp water
Sprinkle a little salt on both sides of the fish. Pat dry and deep-fry in hot oil until golden brown and crispy. Remove and place on a serving plate.
Heat enough oil and fry shredded ginger until crispy. Remove, drain from oil and set aside. Fry garlic in the remaining oil until golden and crispy then drain.
Leave a tablespoon of oil in the wok then add sauce ingredients and bring to a boil. Pour hot sauce over fish and garnish with pre-fried ginger shreds and garlic crisps. Add a sprinkling of chopped spring onions.