Step 2

Heat a heavy-based skillet and add 1 tbsp sunflower oil. Fry the fillets skin-side down in batches for 5 minutes until the skin is very crisp and golden. The fish will be almost cooked through.

Step 3

Turn over and cook for a further 30 seconds to 1 minute. Transfer to a serving plate and keep warm. Repeat with the remaining fillets.

Step 4

Heat the remaining 2 tbsp oil in the same pan. Fry the ginger matchsticks, sliced garlic and shredded chilies for about 2 minutes until golden.

Step 5

Take off the heat and toss in the shredded scallions. Splash the fish with the soy sauce and spoon the sizzled topping over each fillet.