Preheat electric oven upper/lower heat to 200°C for 10 minutes.

• Get your whole fish and make 2 deep slits diagonally along the topside thickest part of the body, on both sides. Then make 3 slanted cuts in each side of the body.
• In each slanted cut, stuff in 1 butter strip and 1 ginger slice, then rub all over with salt and pepper.
• In the fish cavity, stuff butter, chili, cilantro, green onion and garlic.
• Lay out a bed of aluminium foil (it should be 4x the width of your fish and 2x the length). Centre the foil in a deep baking tray. Place the fish in the middle and pour in the fish sauce and fish stock, then wrap it up into a pouch, leaving a loose tent over the top for steam to collect.

• In a bowl, combine the glaze ingredients well.

• Bake the fish for 30 minutes at 200°C, then remove from oven, open the pouch and generously brush the glaze over the fish.
• Then increase the upper heat to 230°C and bake for another 10 minutes.
• When done, open the pouch and dish out the fish to a serving plate. Pour the liquid from the pouch into a saucepan. Bring to a boil.
• Gradually pour in the corn-starch mixture until you’ve reach the desired consistency, it should not be too thick. Then pour at the sides of the serving plate, maintaining the top of the fish crispy.