Figi

Peel and finely grate or mince the ginger root, then combine it with sugar or honey and a small amount of water to create a seasoning marinade. Coat the fin fish thoroughly in this mixture and allow it to marinate.

Remove the fish from the marinade and allow any excess liquid to drip off. Lightly dust each piece of fish with flour on all sides, shaking off any excess.

Pour vegetable oil into a wide, heavy-bottomed pan or skillet to a depth suitable for shallow frying and heat over medium-high heat. The oil is ready when a pinch of flour dropped in sizzles immediately.

Carefully place the flour-coated fish into the hot oil and fry on the first side without moving it until a golden crust forms. This helps seal in the ginger-sweet flavor from the marinade.

Gently flip the fish and fry the second side until it is equally golden and the fish is cooked through. The flesh should be opaque and flake easily when tested with a fork.

Transfer the fried fish to a wire rack or paper towel-lined plate to drain excess oil. Allow it to rest briefly before serving to let the crust set and the flavors settle.