Clean, dry and slice the fish into fish into thin pieces. Mix the marinade thoroughly and immerse the fish in the solution for 1 hour, turning every 15 minutes.
Beat the egg and soak the fish in it to coat evenly. Remove and dredge with the cornflour then press lightly.
Bring the oil to boil and deep fry the fish until golden brown. Drain and arrange on to the platter.
Shred the ginger. Slice the shallot and garlic. Shred the pickled vegetables finely.
Heat a wok and bring the oil to boil. Saute the ginger, shallot and garlic till fragrant. Sizzle the wine, pour in the sweet sour sauce and pickled vegetables. Season to taste. Thicken the sauce with the cornflour mix. Scoop over the fish and dish.