Delicious way to eat fish with Asian flavours. Quick to prepare. Credit to Weekday Pescatarian

750g Cod or any mild white fish cut into small 3 cm slices
1/2 tsp salt
1/4 tsp white pepper
2 tbsp flour
2 tbsp vegetable oil

For the sauce:
1/2 cup light soy sauce
4 tbsp fresh ginger, julienned
4 tbsp water
2 tbsp sesame oil
2 tbsp rice wine vinegar
4 tsp sugar
2 tsp chili flakes

Garnish:
4 green onions, julienned
3 tbsp fresh coriander leaves, no need to chop
2 red chili, sliced
Fresh lime wedges

Make the sauce by combining julienned ginger, soy sauce, water, sesame oil, sugar, rice wine vinegar and chili flakes. Mix to combine and set aside.

Dust the fish in mixture of flour salt and pepper and set aside
Heat oil in a pan on medium heat
Fry the fish turning after 2/3 minutes, then turn fish and add the sauce. Bring to a simmer for c 3 mins.
Remove fish to a heated platter and garnish with green onions, chilli, coriander.

Serve with jasmine rice and lime segments.