Tilapia or nile perch would also work well for this recipe.
You can flake the fish and use it as a filling for a fish wrap with some lettuce and tomatoes.
Marinate the fillets with the soy sauce, chilli sauce, ginger-garlic paste and salt and pepper to taste for at least half an hour.
Heat the oil in a frying pan. Shake off the extra marinade from the fillets and fry on both sides on medium heat until cooked through.
Remove and place on serving tray. Add the remaining marinade to the pan and turn up the heat. Let it bubble until it thickens and gets syrupy. Pour over the fillets.