Prepare the fish by cleaning it with water and cutting it into square chunks, about 2 to 3 inches wide.

Slice the fish with lines of cut marks at a 45-degree angle and about 2mm deep.

Repeat step 2 on the other side of the fish.

Place the fish in a bowl or container for the marinade.

Then, add 5g ginger, 5g green onion, 2 lemon slices, 1 tbsp cooking wine, 1 tsp salt, and 1 tsp pepper powder.

Mix the ingredients well and massage them onto the fish to absorb.

Marinate for 20 minutes. You can marinate it longer for better absorption of flavors.

After marinating the fish, remove all the bits of seasonings used (ginger, green onion, and lemon slices).

Then, coat both sides of the fish with cornstarch. Make sure each side is coated evenly.

Next, prepare the pan for frying by heating the cooking oil.

When the oil is hot, fry one side of the fish for a few minutes or until golden brown. Do not overcrowd the pan as you want to cook the sides evenly and prevent each piece from sticking.

Add more oil if needed since the fish will absorb the oil.

Then, turn the fish over and fry the other side until golden brown. Both sides should take about 5 minutes or more to cook.

Allow the fish to drain the excess oil with a strainer or paper towel.

In a pan, stir fry 10g shredded green and red chili pepper and 5g diced onion. Stir-fry until fragrant.

Then, add the fried fish and sprinkle the salt and pepper seasoning.

Mix the ingredients well until both sides are well-coated.

Serve while fresh and enjoy!