For Allison
Cut the fish (I used Basa, you can use any white-fleshed, mild-tasting fish) into bite sized pieces, then marinate it in salt, chili flakes, 1 beaten egg and some flour (whisk them together). Rest for 15-20 mins
Heat oil in a deep pan, deep fry then drain them on paper towels.
In a wok, add bell peppers (better if you use different colors, I prefer red and yellow) and onions, sauté on high while tossing the wok. Add a dab of soy sauce and chili vinegar.
Add the fried fish pieces, toss and cook till the sauce is coated. Add fresh grated or chopped ginger and green chilies for extra heat.
