1. Deep fry finely sliced ginger and shallot (for garnish).
2. Coat the barramundi with potato starch and deep fry for 4 minutes.
3. Use the oil from the ginger and shallot to fry taucheong (preserved soya bean paste) and sliced ginger till fragrant.
4. Add in water, sugar and soya sauce and mix well.
5. Add in the fried barramundi and braise for 5 minutes.
6. Finish with the garnish and sliced spring onion.