Crispy Fish in Peppery Sauce

Recipe sourced: Yum Yum Magazine
Ingredients:
1 black pomfret (about 800g) cut 2 slits on both sides of fish
1 egg, beaten
100g cornstarch

Marinade:
1/2 tsp pepper
1 tsp salt

Peppery sauce:
A:
2 tbsp oil
1 tbsp chopped garlic
1 1/2 tbsp white peppercorns, crushed
2 tbsp chopped coriander leaves
B:
100ml water
1 tbsp oyster sauce
1 tbsp Maggi seasoning
1 tbsp fish sauce
1 tbsp sugar

Method:
Rub marinade all over the fish and marinate for 1 hour.
Dip in beaten egg and coat with cornstarch.
Deep fry in hot oil over medium high heat and both sides cooked and golden brown.
Dish and drain.
Arrange onto serving platter.
Heat up 2 tbsp oil and saute chopped garlic.
Add in peppercorns, coriander leaves and stir-fry until aromatic.
Add in B and bring to boil.
Add in fried fish and simmer until fish sauce has thickened.
Dish and serve