Remove the dark skin from the fish fillets using a sharp knife.
Cut the fillets into 2.5cm strips and season with 1 teaspoon of salt and the pepper.
Refrigerate the seasoned fish for 15 minutes.
Beat the eggs in a bowl and coat the fish pieces first in cornflour, then in the egg.
Heat the wok with the oil over high heat until smoking, then reduce to medium.
Fry the fish in batches until golden-brown, then drain on kitchen paper and discard the frying oil.
Wipe the wok and add the garlic, spring onions, rice wine, sesame oil, and remaining salt.
Simmer the sauce for 2 minutes and pour over the fried fish on a serving platter.