1. Coat fish with egg sauce and then coat with corn flour; deep fry in hot oil until golden brown, drain.
2. Keep 1 tbsp oil in wok, sauté ginger, spring onion and onion until fragrant; toss in mushroom and meat, sauté until fragrant, add in seasoning and fried fish, bring to boil. Transfer fish into serving plate.
3. Thicken meat mixture with starch and pour sauce over garnished fried fish, done.