I used Seabass or Barramundi for this receipe. Make sure not to cut the fish slices too thin. Easy dish that goes really well with steamed rice.

Ingredients:
For the Fish
225g Fish Fillet (above 1 fish)
2 tbsp rice flour
oil for deep frying

For the Sauce:
1 tbsp Sugar
1 Tbsp light soya sauce
1 tbsp rice vinegar
1 tbsp rice wine
Mix the sauce together and put aside

Other ingredients:
1 slice ginger – sliced thin
Spring onion for platting

Directions:
1. Cut the fish into slices and coat them with rice flour
2. Deep fry the fish and scope it out when it turns brown. Increase the oil temp and return the fish for a 2nd round of deep fry. This would ensure that the fish will be crispy. Scope out the fish and put aside
3. In a seperate wok, 2 tbsp oil, once hot, fry the ginger till aromatic.
4. Add in the Sauce prepared above, add the cornstarch to thicken.
5. Add the fish in and mix well
6. Sprinkle with spring onion and serve.