Instructions: Cut the fish fillets into evenly sized slices about 5cm wide.

Sprinkle them with the salt and then with the cornflour. Cut the spring onions into 5cm diagonal slices.

Heat a wok or large frying pan until it is hot.

Add the oil and heat it until it is almost smoking.

Fry the fillets on both sides until they are brown. (This should take about 5 minutes.)

Then remove and drain the fish on kitchen paper.

Pour off most of the oil leaving about 1 tablespoon in the pan.

Re heat the wok or pan and then add the spring onions garlic and ginger.

Stir fry them for 30 seconds.

Then add the sauce ingredients and bring the mixture to the boil.

Turn the heat down to a simmer and return the fish to the pan.

Simmer for about 2 minutes then turn the fish and sauce onto a platter and serve.

Serve with plain rice and any stir fried vegetable.

A firm white fish such as cod or haddock is most suitable for shallow frying because it is meaty and holds its shape during the cooking process. (Carp would be used in China for this recipe.)

Serves 4

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