Fish in chilly vinegar sauce

Ingredients

• 3 whole (abt 500g) Kerisi (Redspotted threadfin) - de-scale,de-gut and make two or three incisions about 1/2 inch on both sides
• 1/2 tbsp turmeric/kunyit powder
• For The Sauce
• 1 inch ginger - sliced into thin stripes
• 5 garlic - sliced thinly
• 6 shallots - sliced thinly
• 1 tbsp chilly flakes (or as per taste)
• 1 tbsp dark soy sauce
• 1 tbsp black vinegar
• 1/2 tbsp Chinese wine (optional)
• 1/2 tbsp brown sugar
• salt to taste
• Enough oil for frying
• Coriander leaves for garnishing

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Preparation

• Rub the turmeric/kunyit powder and salt all over the fish.
  Deep fry and remove.
  In the same wok and oil, just leave about 3 tbsp of oil.
  Saute the ginger, garlic and shallots to soften (abt 3-4mins)
  Add in all the ingredients for the sauce and stir well.
  Put in the fish and stir to coat the sauce all over.
  Remove and garnish with the coriander leaves.