Dice red pepper (1 oz), red onion (1 oz), white onion (1 oz) + shallot (0.50 oz) into small pieces.

Trim the ends of garlic cloves (3 clove), cut into slices.

Cut ginger (0.50 oz) into small triangular pieces.

Cut green parts of green onion (2 pieces) into small pieces.

In a bowl, combine light soy sauce (1 tbsp), oyster sauce (1 tbsp), dark soy sauce (1 tsp), cooking wine (1 tbsp), white pepper powder (0.25 tsp), sugar (1 tsp), salt (1 tsp) + water (3 tbsp).

In another bowl, create a cornstarch slurry with cornstarch (0.50 tsp) and water (3 tbsp).

With our whole fish (1 lb), use scissors to cut off pectoral fins, pelvic fins and dorsal fins.

Using a knife, make 4 to 5 angled cuts across the fish on both sides.

Sprinkle white pepper (2 tsp) powder all over the fish, including the cuts + inside of the fish. Repeat with salt (0.50 tsp), set aside.

Heat wok on high heat. Coat both sides of fish with cornstarch (2 tsp).

When wok is hot enough, add oil (1 tbsp). Carefully lower fish into wok, sear bottom side for 2 mins on medium heat.

When bottom side has developed a nice crust, use spatula to flip fish onto other side, cook for another 2 mins. Reduce the heat to its lowest setting, add cooking wine (1 tbsp), immediately cover wok with lid.

Allow steam to finish cooking fish for 1 minute on medium-low heat.

Uncover wok, flip fish over, continue to cook on medium heat for a final 45 seconds.

Pick up fish with spatula, let excess oil drain before transferring onto serving plate.

Heat wok on high, add oil (2 tbsp) when the wok is hot enough.

Reduce heat to medium, cook ginger, garlic + shallots until fragrant, about 45 secs.

Add both peppers + onions into wok, cook for 20 secs.

Increase heat to medium-high, add cooking wine (1 tbsp) + sauce, stir constantly for 30 secs.
Reduce heat to low, mix and pour the slurry into wok slowly while stirring constantly.

Cook until the consistency is your liking.

Pour the sauce over the fish, or transfer it to a bowl to add just before serving.