Marinate fish with seasoning (A). Coat with egg white and sprinkle with cornflour.
Scald the dried chillies in boiling water. Remove and pat dry completely, then cut into sections. Heat oil in a wok and deep-fry fish fillet over high heat till golden brown. Dish out onto a serving platter.
Heat a little oil and a dash of sesame oil in a clean wok. Sauté garlic, ginger and bird's eye chilli until fragrant. Put in peas, carrot and onion.
Add sauce ingredients (B) and fry briefly until well combined. Dish out and pour over the fish. Serve hot.