Coat the fish fillets in the cornflour, then set
aside. Heat the oil in a large non-stick frying
pan, sizzle the fillets for 2-3 mins on each
side until crisp, then remove and keep warm.
In the same pan, briefly fry the spring onion,
garlic and ginger, then add the soy sauce,
brown sugar and lime juice and simmer
until slightly syrupy. Spoon the sauce over
the fish, scatter with chilli, Thai basil or
coriander, then serve with the lime wedges.