Dry fish with kitchen towels before making 3 diagonal incisions on each side of the fish.

Insert a few pieces of the ginger in each incisions and rub some salt on both sides of the fish.

Heat up a pan with oil on medium heat. Fry the fish until browned. Flip the fish and continue cooking until both sides are golden brown.

While waiting for the fish to fry, mix in all the ingredients for the sauce in a bowl and set aside.

Pour half the sauce into the pan. Cover with the lid and let it braised for another 3 minutes to allow the fish to absorb all the flavors. Once done, plate the fish and set aside.

Using the same pan, saute the onions with sugar until it starts to turn brown.

Once onions start to caramelize, pour in the remaining sauce and let the onions simmer for 1-2mins.

Pour the onions and sauce over the fish and sprinkle some fried shallots and spring onion on top if desired.