Heat oil in a deep pan until a breadcrumb sizzles.
Season the hake with salt and black pepper.
Whisk flour, cornflour, and sparkling water into a smooth batter.
Dip hake in batter and fry for 2-3 minutes until golden.
Stir-fry garlic, ginger, and chillies in a wok with oil for one minute.
Add sauces, water, and sugar, and bring to a boil.
Simmer for 2-3 minutes, then toss in the fish and coriander.
In a separate wok, stir-fry garlic, ginger, and shallots.
Add fish sauce, tamarind, soy, noodles, and beansprouts to the wok.
Scramble the egg on one side of the wok and mix in.
Serve hake alongside noodles and top with peanuts.