Braised fish with bittergourd

If you know me well enough, you know I don't take fish ... So this dish was specially ''ordered'' by him to cook.. Well well, first try and unexpected feedback - son likes it! 

Ingredients -
550g Fish meat (I use ang go li)
300g Bittergourd (cut into slices)
20g ginger slices 
5 cloves of garlic (lightly smashed)
3 stalks of spring onion (only the white part)
3 cloves of shallots (sliced)
2 tbsp fermented black beans 
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp dark soy sauce
1/4 tsp pepper
1/2 tsp sugar
2 tbsp shaoxing wine
1 cup water

Marinate -
550g Fish meat
1 egg white
1 tbsp shaoxing wine
1 tbsp ginger juice
Few dashes of pepper
1/4 tsp salt
*Mix well and marinate for 30mins

Steps -
1. Marinate the fish meat and set aside
2. Coat the fish meat with potato flour and deep fried until golden brown. Drain and set aside.
3. In a wok with 2 tbsp of oil, saute the ginger slices, then garlic, spring onion, shallots and add in fermented black beans. Give a good stir.
4. Add in bittergourd slices, light soy sauce, oyster sauce, dark soy sauce, pepper, sugar. Stir and mix well.
5. Add the ready fried fish meat in. Mix well with the sauce.. Splash the Shaoxing wine around the wok.
6. Pour 1 cup water in. Bring it to a boil, let it simmer in medium heat for 2 mins.

Garnish with spring onions (green part) and slices of red chilli...

Recipe from MeatMenChannel.