Add the garlic, ginger, onion and spring onion, and cook over medium
heat for 3 minutes or until the onion is golden.
Stir in the fish sauce, soy sauce, sugar and water.
Set aside while preparing and cooking the fish.
Mix the flour, cumin, coriander and paprika in a medium-sized bowl.
Cut the fish fillets into 2 cm cubes.
Dip the cubes in the egg whites and dust lightly with the spiced
flour, shaking off any excess.
Heat the oil in a deep pan or wok, add the fish pieces in batches
and deep-fry over high heat for 3 minutes or until golden and cooked
through.
Drain on paper towels and keep warm.
Dissolve the cornflour in the water, add it to the sauce mixture,
stirring constantly until the mixture boils and thickens.
Serve the fried fish pieces topped with the hot sauce.
Garnish with sliced spring onions.
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