- Clean fish and cut through the flesh to open up butterfly style. Sprinkle over a little salt. Deep-fry fish in hot oil until crispy and golden brown. Remove and place onto a serving platter.
- Leave 3-4 tablespoons oil in the wok. Fry shredded ginger, shallots and garlic until golden in colour and crispy. Dish out.
- Combine seasoning ingredients together in a saucepan. Bring to a boil then pour the sauce over the fish. Add garnishing and top with the prefried ginger, shallot and garlic crisps. Serve at once.
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