For Chinese grilled fish you will need:, Tilapia, pomfret or skate wing or any other firm textured white fish, about 1kg, prepared but with or without bones would both be fine

2 tbsp plain flour
2 tbsp corn flour
3 tbsp soya sauce
2 tbsp sugar
2 tbsp salt
4 slices of ginger
4 spring onions, cut into 1-inch chunks
200ml oil

(serves 4)

Wash and pat fry the fish. Mix the flours and salt together and dip the fish in the flour until covered. In a large lidded wok, heat the oil with the ginger over medium-high heat for 2 minutes, add the fish and fry for approximately 3 to 4 minutes on each side (or longer depending on thickness of fish) until a crispy crust is formed. Add soya sauce and sugar into the oil without disturbing the fish, and stir well. Arrange the spring onion over the top. Cover and cook for 2 minutes. Turn the fish over and cook for another 2 minutes. Serve with steamed rice and vegetables, such as bok choy.