Ribbonfish

1. Clean the ribbonfish and pat dry. Remove the heads and tails and discard. Cut width-wise into 6cm fillets.
2. Mix the peppers with 1/2 teaspoon salt and set aside.
3. Heat oil in a deep fat fryer or deep pan to 160 degrees C. Deep fry the ribbonfish until golden. Drain on a kitchen towel-lined plate.
4. Heat 2 tablespoons oil into a clean wok until hot. Stir fry the ginger, garlic and spring onions until fragrant.
5. Add the peppers and stir-fry for 30 seconds. Add a small bowl of water, soy sauce, shaoxing wine, salt and chicken stock granules and bring to the boil.
6. Add the ribbonfish and cook for 5 minutes. Pour the cornflour slurry and cook until the sauce is thickened. Drizzle in the sesame oil and stir. Transfer to a dish and serve immediately