- Rinse and pat dry fish fillets with a paper towel. Cut fish into bite-size pieces and mix well with marinade ingredients. Set aside for 10-15 mins.
- Fill a frying pan 3-4 cm deep with cooking oil. Deep-fry the fish (in batches) on high heat until golden brown. Drain the fried fish on paper towel.
- When you’re done frying, pour out the remaining oil and leave about 2 tbsp oil in the pan. On medium high heat, saute the ginger, garlic and chilli until fragrant. Then, add salt, pepper and sugar.
- Add in the fried fish, a dash of Shaoxing wine and give it a few quick tosses. Sprinkle chopped spring onions and serve warm.