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- 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.