Step 1

Rinse your fish to remove any loose scales that may still be clinging to its body. Also take this opportunity to run your fingers over the skin to make sure all scales have been removed.

Step 2

Using kitchen towel pat dry your fish thoroughly. Water left on the fish will cause your oil to spit.

Step 3

With a sharp knife make a couple of deep slits into the flesh of the fish on both sides. Make sure not to cut all the way down to the bone. If you do, don’t panic, the world won’t end.

Step 4

Heat oil in your wok to 180°C (350°F). Make sure that you use enough oil to cover your fish. If you find that bits of your fish stick out, its okay, spoon the hot oil over the fish while its cooks. I always wiggle the head down in the oil for a few minutes to make sure that is cooked through well.

Step 5

Deep fry the fish until it is golden brown and cooked through. Remove fish from the oil and place on kitchen towel to drain while you prepare the sauce.

Step 6

Place 1 tablespoon of your deep frying oil in a medium size saucepan and add garlic, ginger and chilli and green onion. Fry until fragrant.

Step 7

Add shaoxing, soy sauce, fish sauce, palm sugar syrup, rice vinegar and white pepper to the pan. Stir well and bring to the boil. As soon as it reaches boiling point remove immediately from the heat.

Step 8

Place fried fish on to a serving platter and scatter with half the coriander and bean sprouts. Pour the sauce over the fish and garnish with the remaining coriander and bean sprouts.

Step 9

Serve immediately with steamed rice.