Ingredients:
500g Ribbon Fish
2 Spring Onions
1cm Ginger
3 Cloves Garlic
2 Tbsp Rice Vinegar
2 Tbsp Soy Sauce
2 Tbsp Cooking Wine
2 Tbsp Sugar
1 Tsp Red Peppercorns
Salt to Taste

Method:
1. Thinly slice the spring onions, ginger and garlic. 
2. Cut the fish into 5cm long chunks if the fish is whole and make 3 slashes on both side.
3. Fry each side of the fish in the pan with 4 Tbsp oil for 2 minutes until golden.
4. Remove fish from pan, reserve small amount of oil and discard the rest. 
5. Heat the reserved oil. Add spring onions, ginger and garlic, fry for few seconds. 
6. Place fish back into the pan. 
7. Add the cooking wine, rice vinegar, soy sauce and about 100ml of water or stock. 
8. Add sugar, salt, red peppercorn and bring to the boil.
9. Cover the pan, turn heat to medium low and cook for 10 – 15 minutes.
10. Turn heat to high to reduce the liquid to half.
11. Transfer onto a dish and serve.