Gut and clean fish. Make 2 diagonal slits on each side of fish. Season with combined seasoning ingredients and set aside. Bake fish in an oven preheated to 200°C for 35-40 minutes.
Heat oil in a wok. Stir-fry garlic, mushrooms, lemon grass and ginger until fragrant. Pour in combined sauce ingredients and bring to the boil. Reduce heat and simmer for 5 minutes. Stir in red chilli and thickener. Pour over hot baked fish.
Note: For non-drinkers, use any type of rice vinegar instead of wine vinegar.
Recipe from The Asian Fish Cookbook, By Betty Saw, Published by Marshall Cavendish International.