METHOD

PREPARATION STEPS:

1. Preheat the oil to 180°C
2. Scale the fish and remove the fins, then make diagonal incisions into the fillets on either side
3. Rub in the Szechuan seasoning and marinate in the fridge for 30 minutes
   
4. Cut the shallots and ginger into strips. Slice the garlic

COOKING STEPS

1. Heat the oils and fry off the garlic, ginger and half the shallots. Add the wine, vinegar, soy sauce, palm sugar and tomato purée and simmer for 2 minutes
2. Coat the fish in the flour and shake off any surplus. Deep-fry at 180°C for 5-8 minutes depending on the thickness of the fish
3. Remove the fish and place onto absorbent paper
   

PLATING:

1. Pour the sauce onto a warmed plate, place the fish on top and sprinkle with the remaining shallots
   

Note: Any suitable whole fish can be used for this recipe.