Put some flour lightly on the surface of the fish to prevent oil from dripping out when frying. Add an appropriate amount of oil to the wok, heat it to 70%, add the fish, and fry over low heat until golden brown on both sides. Push the fish to the side, add onions, ginger, garlic, five-spice powder, tomatoes, white wine, seafood soy sauce, and dark soy sauce to bring out the aroma. Add an appropriate amount of water, throw in 2 chili peppers, then add an appropriate amount of sugar, bring to a boil over high heat, and simmer over medium heat for about 10 to 15 minutes, depending on the size of the fish. When cooked, turn off the heat.

Take it out of the pan and put it on a plate, sprinkle it with coriander and it’s ready. This big fish lady even connected it and put it on the plate, it’s super big!