Fried Fish with Chilli and Garlic

I characterize this as a simple but sophisticated dish. That is, it is a Hong Kong favourite but apart from the seasonings, which may be varied, of course, it is a universally enjoyed meal, whether at a restaurant or at home. The technique here is also widely employed: frying imparts a crisp crust to the fish, a texture that nicely sets off those of the vegetables and rice that usually accompany the dish.