Ingredients:

Marinade:
1 tablespoon chopped garlic
3 ounces minced pork (optional, see above)
1 small carrot, julienned
1 tablespoon grated ginger
2 tablespoons dried shiitake mushrooms, sliced (soaked for 15 minutes before slicing)
1-2 teaspoon yellow bean sauce
1 tablespoon light soy sauce
1 tablespoon fish sauce
1 teaspoon shrimp paste
1 teaspoon palm sugar
4 tablespoons fish stock or you may use our chicken stock
2 tablespoon chopped onion
1 tablespoon sliced red jalapeno pepper
1 teaspoon Thai pepper powder

Method

Mix the marinade,rub into both sides of the fish,and leave it to stand,covered in a cool place, in the marinade for at least an hour.

Remove the fish from the marinade, and allow it to drain.Transfer the remaining marinade to a small saucepan and add 2 tablespoons of fish sauce, one tablespoon of sliced jalapeno,and one tablespoon of grated ginger.Simmer to reduce to a sauce like consistency.

Heat enough oil to deep fry the fish in a suitable pan over medium heat,and slide the fish into the hot oil,turn once,and cook until the fish is cooked through.Serve on a platter,pouring the reduced sauce over the fish.