Coat fish fillets with corn flour, salt, and pepper.

Heat oil in a kadai or deep fryer.

Fry the fish pieces until golden brown.

Remove fish and drain on paper towels.

In a bowl, mix soy sauce, red chilli sauce, chilli vinegar, brown sugar, dry ginger powder, corn flour, and 1 cup of water.

Heat oil in a wok.

Add ginger and garlic, saute until softened.

Add sliced onions and cook until translucent.

Add bell peppers and saute until cooked.

Add fried fish pieces to the wok.

Reduce heat and add sauce mixture.

Mix well until the gravy thickens.

Check for salt and adjust if needed.

Once thickened, remove from heat.

Sprinkle chopped spring onions.

Serve hot with noodles or rice.