Peel the ginger. Blend 1 piece and squeeze the juice into a separate bowl. Keep the remaining ginger pulp for use later.

Julienne the other piece of ginger and fry until well browned. Set aside.

In a bowl, marinate the fish for 30 minutes with the ginger juice, salt and black pepper.

In another bowl, add 1-2 cups of corn starch. Dip and coat each piece of fish with the corn starch.

Heat oil in a wok and deep fry the fish until light golden brown (about 5-7 minutes). Set fried fish aside.

Empty the excess oil into a container. Scrap any residue in the wok and put it together with the fish.

In the wok, fry the minced garlic, 2 tbsp ginger pulp, oyster sauce, light soy sauce, dark soy sauce, brown sugar and ¼ cup of water.

Slowly add corn starch slurry to the sauce, stirring until it thickens.

Remove from the heat and add the fish, Mix fish thoroughly in the sauce.

Sprinkle the julienne ginger on top of the fish.