To cool the sauce, heat up the cooking oil in a saucepan. Add in the blended onion, garlic and ginger. Cook until the aromas rise and the ingredients start turning slightly brown. Next add the blended fresh chillies, tomato ketchup, salt, sugar and water. Bring to the boil an keep it boiling for another 5 minutes until the sauce thickens slightly. Set aside.
Mix the cornflour with white pepper, suar and salt. Sprinkle over a tray or clean flat surface and coat the sea bass fillets in the mixture. Heat up the cooking oil in a deep frying pan or wok. make sure the oil is properly hot before frying the fillets otherwise the batter will not be slightly crispy. fry them until the batter turns golden brown. better to fry two fillets at a time to give enough room in the wok or frying pan for the batter to coat the fish well. Place the fried sea bass fillets on the plate, set aside an turn up the heat again for the sauce. add the sliced tomatoes, coriander and spring onions, bring it to the boil. Turn off the heat and pour the sauce over the fried sea bass. Garnish with coriander and fried shallots to serve.