Directions

To Prep

1. Wash and dry fish steaks thoroughly.
2. Slice the steaks in half, slicing just to the side of the spine bone.
3. Mix salt, five-spice powder and white pepper, then sprinkle all over the fish steaks. Let it marinate for 10 mins.

To Make Sauce

1. Add all ingredients for the sauce into a small pot and stir over low heat for 5 mins to get all the flavour.
2. Pour into a bowl big enough to fit all the fish and let it cool to room temperature.

To Cook

1. Heat about 2 cups of oil to about 180°C in a small pot. To test if the oil is ready, dip a bamboo chopstick tip into the oil. If it bubbles vigorously around the chopstick, then the oil is ready.
2. Slide the fish into the hot oil, a couple of pieces at a time, and fry until golden brown.
3. Remove and place on kitchen paper-covered plates to soak up excess oil. Repeat for all pieces of fish.
4. When the fish has cooled, add them to the sauce ensuring the pieces are fully submerged. Let it sit at room temperature for 2 hours or cover and leave it in the fridge overnight.
5. To serve, place the fish onto a serving plate and drizzle with the sauce.