Rinse fish and pat dry. Add marinade and set aside for about 30 minutes
Cut shallots into shreds
Heat oil in a wok/pan big enough to accommodate the whole fish. The oil must not reach half the height of the fish) and cover with a lid. Cook over low heat for 10 minutes until one side of the fish is browned and the other side is also cooked by the steam. Do not turn over the fish while cooking. Remove
Combine well the seasonings and drizzle over the fish. Scatter over the shredded shallots
Heat a little oil and drizzle over the fish. Scatter over mint leaves to serve