Braised Fish in Hot Bean Paste

Another malaysian fish dish recipe found on newspaper, my favourite as well...

Ingredient:
600g tilapia
Oil for deep-frying
1 egg white
2 tbsp cornflour
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tbsp hot bean paste (tau pan cheung)
1 tbsp fermented black bean paste
1 tbsp oil
1 tbsp sesame oil
3 dried chillies, soaked and cut into 2cm lengths
50g onion, diced
30g red capsicum, diced
30g green capsicum, diced

Seasoning (A):
1 tsp light soy sauce
1/4 tsp pepper
1 tsp Chinese cooking wine (optional)

Sauce (B):
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1/2 tsp pepper
1 tsb cornflour
200ml fresh chicken stock

Clean and scale the fish, then make a diagonal cut on either side of the body.
Season with seasoning (A) and set a side for at least 20-30 minutes.

Just before deep-frying , coat the fish with egg white and sprinkle lightly with cornflour.
Fry the fish in hot oil for 4-5 minutes until golden and crispy.
Remove and drain oil.

Heat oil and sesame oil in a clean wok.
Stir-fry ginger, shallots and garlic until fragrant.
Add hot bean paste and fermented black bean paste.
Fry until aromatic, then add dried chillies and onion
Stir in sauce (B) to mix.

Return fish to the wok and cook for 2-3 minutes.
Add red and green capsicum and cook for a further 1-2 minutes.
Dish out and serve immediately.