Directions

To cook

1. Heat the wok with 1 cup of oil and fry the ginger until golden. Remove and set aside.
2. Sliced fish fillets into 1cm thick pieces and add 2 tbsp tempura flour over. Mix well so fish slices are well coated.
3. In the same wok, add another ½ cup of oil and fry fish slices in batches until golden. Strain and set aside on the cooling rack.
4. Remove excess oil from the wok and leave about 2 tbsp spoons. Sauté garlic for 30 secs.
5. Add in fermented soy beans and chillies.
6. Fry for 2 mins, pour in sugar, water and lime juice. Cook for 1 min.
7. Toss in fried fish, spring onions and fried ginger and stir to mix. Serve hot.