Pan Fried Batang Fish with Fermented Bean Sauce by Cassandra Chee

1. Using a generous amount of oil, fry ginger until crisp & set aside.
2. Pan fry fish until browned on both sides & set aside.
3. Fry garlic until fragrant.
4. Add fermented beans, sesame oil, chinese wine, soya sauce & water.
5. Bring to boil & pour over fish.
6. Garnish with chinese parsley & ginger crisps.