Instructions: In a wok, deep fry fish in very hot oil until crispy and brown on both sides being careful not to break the tail. Drain and serve on a large platter topped with sauce. Scatter sliced spring onions and torn herbs over the fish.

Sauce:
Heat oil in wok and fry the garlic, onion and ginger for a couple of minutes.

Add sauces and heat through. Stir in basil leaves to combine.

Why not serve the fish on a bed of blanched green beans, julienne strips of carrot and zucchini, steamed Asian greens.

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