Directions:

• Dry cleaned fish with kitchen towels. Make a cut on each side of the fish. Then, coat the fish with salt and set aside to marinate for 15 minutes. Coat the fish with cornstarch before deep-frying.
  
• Preheat about 350-400 g of cooking oil to about 180°C/356°F in a non-stick wok, deep-fry fish between medium-low to medium heat for 17-18 minutes (turn the fish for a few times for an even frying), until golden brown. Turn to medium-high heat before removing deep-fried fish from oil. Put the fish on strainer ladle to drain off the oil.
  
• Preheat 2 ½ tbsps of cooking oil, add in sliced shallot and julienned ginger, cook until fragrant and lightly browned. Add in chopped garlic, cook until fragrant.
  
• Add in 2 tbsps of light soy sauce, let it sizzle in the hot wok.
  
• Combine 135 g of plain water and 2 tsps of sugar, add about ⅔ portion into the wok, bring to the boil.
  
• Add in tomato, chili and scallion, bring to the boil, cook until tomato is softened.
  
• Add 1 tsp of potato starch to the remaining ⅓ portion of water, mix well. Add slaked potato starch to the sauce, cook until thickened. Transfer cooked sauce to a bowl.
  
• Pour the sauce over the perfectly fried fish just before serving.