Method : Rinse fish and wipe dry with kitchen papers. Season with salt, pepper and wine. Let sit for 10 minutes. Lightly coat with cornflour. Set aside.Heat oil in a non-stick frying pan. Pan fry the fish over medium-high heat until both sides are golden brown and cooked through. Remove from the pan, cover to keep warm.Add some more oil in the pan. Saute shallot, ginger and white spring onion dices. Pour in the sauce. Bring it to boil. Add thickening and cook to preferred consistency. Pour the sauce over the fish. Garnish with spring onion. Serve immediately.