Lay the fish out on a cutting board, then use a kitchen knife to cut of the skin (optional) then cut them into fillets that are 5 cm wide (diagonal). The fish will burn easily if the fillet is sliced too thin.

1. Combine the ingredients for the fish in a bowl, and then leave it to marinade for at least 30 minutes.

1. Coat each piece of fish individually with cornstarch. Heat the oil up, carefully add the coated fillets to the heated oil. To prevent the wok from being overcrowded, keep the fish fillets equally spaced out. Fry them in hot oil until golden brown. Remove the deep-fried fish fillets. Wait until the oil reaches the proper temperature. Continue with the following batch. Once all the meat slices has been fried, wait until the oil reaches the right temperature once more before placing the fish fillets back in for an additional one to two minutes of double frying. this will aid in producing an extremely crispy and golden outside. Drain then set aside.

1. Over low to medium heat, sauté cubed onions in a pan or wok with a little cooking oil for 2 minutes. Add the baby corn and pre-cut red chilies and cucumber cubes. Mix and stir thoroughly for 1-2 minutes. Avoid overcooking the vegetables.

1. Add the tomato sauce, THAI chilli sauce, HP sauce, water, and sugar. The sauce and vegetables should be nicely combined. Add the fish fillets to the sauce and swirl well over high heat quickly and carefully to ensure that the fish is evenly coated for about 2 minutes. Do not overmix.