- Sea bass 1, about 400 g (14 oz), sliced open lengthwise
- Salt to taste
- Season fish with salt and corn flour. Heat oil in a wok and deep-fry fish until golden brown and crisp. Remove from oil and set aside.
- Remove some oil leaving 2–3 Tbsp in the wok and fry garlic and onion until soft.
- Combine all ingredients for sauce in a bow