Thai style sweet-sour-spicy fish

Ingredients:
1 fish
5 slices ginger
2 pips garlic (peeled and sliced)
1/2 onion (shredded)
2 red chillies (cut into long strips)
1 tbsp corn flour mixture to slightly thicken the sauce
5 tbsp cooking oil

Marinade:
1/2 tsp salt
1/2 tsp pepper
1/2 tbsp shao hsing wine

Seasonings:
1 1/2 tbsp lime juice
1 tbsp sugar (to taste)
Salt (to taste)
1 tbsp fish sauce
1/2 cup water

Methods:

1. Clean fish, cut two slits on both sides, pat dry with kitchen paper, marinate, set aside for at least one hour to let the marinade seeps through.
2. Heat cooking oil in a wok, fry the fish over medium heat until fish has browned on both sides, turn up heat to finish cooking, dish, drain on kitchen paper and put on a serving plate.
3. Remove oil and leave 1 tbsp in the wok, fry ginger and garlic slices until lightly brown, stir in onions and chillies and fry until fragrant.  Add seasonings and bring to a boil, taste for correct seasoning, then add corn flour mixture to slightly thicken the sauce.
4. Scoop the sauce onto the fish and serve immediately.

Notes:  I have always been wanting to try a hand on Thai fish recipe.  Read a recipe recently, and with available fish sauce in my fridge I've decided to cook this dish with some amendments to improvise the dish to suit the taste of my family. The sweet-sour-spicy taste of the sauce is yummylicious and really boost our taste buds - YUM!