rinse and dry fish. score skin diagonally on both sides then cost fish lightly all over with 3 tsp of the cornflour. shake off any excess.

heat oil in wok. add fish and cook over medium heat for 6 to 7 mins. turn fish over and do same until crisp and brown.

remove fish and place on platter.

pour off all but 2 tablespoons of the oil and reheat

add garlic ginger and Shallots and cook for 4 mins stirring occasionally until golden.

add cherry tomatoes and cook until they burst open. stir in vinegar sugar ketchup and fish sauce. lower heat and simmer gently for 1 to 2 mins.

in cup mix 5mls water with 1 tsp cornflour to a paste and stir into sauce. heat stirring until it thickens.

pour sauce over fish and garnish with coriander leaves and shredded spring onions.