Heat a heavy-based frying pan and add 1 tbsp oil.

Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden.

The fish will be almost cooked through.

Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm.

You’ll need to fry the fish in 2 batches.

2)Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden.

Take off the heat and toss in the spring onions.

Splash the fish with a little soy sauce and spoon over the contents of the pan.