How to make it
Remove fish meat from bone. Dust fish bone with plain flour and thread onto bamboo skewers. Deep-fry in very hot oil until crispy. Put on a serving plate.
Cut fish meat into pieces. Marinate with Lee Kum Kee Double Deluxe Soy Sauce for a short while. Dust with tapioca starch. Deep-fry until golden yellow and crispy. Put on top of fish bone.
Sauté chopped ginger. Add Sauce Mix. Stir in tapioca starch and water solution as thickening and heat through. Pour sauce over fish. Garnish with shredded ginger.