I found this recipe and made some change myself. I haven't tried it yet but it looks like the real thing to me.
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Tender-Fried Fish
INGREDIENTS
1 whole fish, about 2 1/2 lb (1 kg.), cleaned and scaled
1 tsp. salt, or to taste
3 1/2 oz (100g) onions, shredded
1 cup(500ml) oil for deep-frying
4 tsp. light soy sauce
1 tsp. spring onions(scallions), shredded
1 tsp. Chinese rice wine
2 hot red chili(chilli) peppers, seeded and shredded
2 tsp. soft brown sugar
1 T. shredded young ginger
1 tsp. cornstarch (cornflour) dissolved in 1 tsp. water
RECIPE
Wash the dry the fish. Make 3 to 5 diagonal slashes on each side and rub the skin and slashes with the salt.
Heat the oil in a wok over high heat to very hot about 350oF(175oC) or until a piece of scallion green or ginger sizzles and moves around quickly when tossed in the oil. Add the fish and deep-fry until both sides are brown. Remove, drain and place on serving dish.
Pour all but 2 to3 tbsp of the oil out of the wok, leaving only enough to cover the bottom . Heat until the oil surface ripples. Add the hot red chili, spring onions, and onion shreds, and stir-fry until fragrant. Stir in the soy sauce, rice wine, sugar, and ginger. Add 1 cup water and bring to a boil. Stir the cornstarch-water mixture and add to the wok. Cook , stirring until the sauce thickens. Remove , pour over the fish, and serve.
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