Clean the fish thoroughly and cut it into large pieces; season with salt and fry in a pan with hot oil until well browned, then set aside on a plate. In the same pan, brown the garlic in two tablespoons of oil, add the mensi, ginger, one cup of water, seasoning, and chopped spring onions. Add the cornstarch diluted in a bit of cold water. Stir well, and once the sauce thickens, pour it over the reserved fish.
