- Heat oil in wok until hot, fry the salted fish until golden brown and fragrant. Remove and set aside.
- Discard the excess oil, leaving about 2 tbsp of oil in wok and heat on high. Add in the garlic and sauté until fragrant.
- Add in the salted fish and stir for about ½ min, then add chilli, bean sprouts, salt, sugar and pepper. Stir for another ½ min.
- Toss in the spring onions and hot water, stir for another 1 min or until the water boils.
- Remove from heat and serve.