Pat dry the fish with kitchen towels, sprinkle with salt and pepper and let sit for 10 minutes, then lightly dredge in cornflour.
Heat a large frying pan or wok with 1 tablespoon oil over high heat. Fry the fish until no longer opaque, 3-5 minutes, depending on size of your fish pieces. Set aside.
Heat the same pan with 1 tablespoon oil over high heat. Fry the garlic until aromatic, 2-3 minutes. Add the onion and salt and cook until soft, 3-4 minutes. Mix in the water, tomato ketchup, Worcestershire sauce, sugar, vinegar and salt.
Bring the mixture to the boil. Add the fish back into the pan and garnish with spring onions before serving.
After first bite I would rate it as 4 stars only, but after a second one I changed my mind. As a massive fan of chilli and all hot spices and strong flavours I thought initially it was too mild but after a while I found out that it is very well balanced in flavours, moist and tasty at the same time. I used brown sugar instead of caster one, but other ingridients remained unchanged. One of best recipes I did recently. - 03 Sep 2016