Directions

To Prep

1. Use kitchen towel to pat dry the fish thoroughly. Water left on the fish will cause oil to spit.
2. Make 2 deep slits into the flesh of the fish on both sides, making sure not to cut all the way down to the bone.

To Cook

1. Heat oil in wok over medium heat. The amount of oil should cover the fish completely.
2. Deep fry the fish until golden brown and cooked through. Remove fish from the oil and place on a kitchen towel to drain.
3. Scoop 1 tbsp of the deep frying oil in a medium size saucepan and add garlic, ginger, chilli and spring onions, fry until fragrant.
4. Add Shaoxing wine, soy sauce, fish sauce, palm sugar syrup, rice vinegar and white pepper. Stir well and bring to the boil. Remove from heat.
5. Serve fish on an oval platter and scatter with half the coriander. Pour the sauce over the fish and garnish with spring onions and the remaining coriander.
6. Serve immediately with steamed rice.