Pat fish fillets very dry with paper towels to remove excess moisture and dice into bite-sized pieces.
In a large mixing bowl, combine marinade ingredients and add in diced fish. Mix well until each piece of fish is coated. Set aside.
Heat vegetable oil in a large pan on medium-heat. Insert a wooden chopstick into the oil and when you see bubbles form, the oil is hot enough for frying.
Shallow fry battered fish until golden brown and crispy, about 7 minutes. Remove fried fish and transfer to a wire rack or paper towel lined plate to remove excess oil. Discard excess oil in the pan.
On medium heat, sauté ginger, garlic, green onions, red chilli, and sugar. Toss in battered fish. Add in Shaoxing wine. Toss the fish in the aromatics and cooking wine. Remove off heat. Season with salt and pepper to taste and enjoy!
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