Cut the fish into large chunks around 3-4 cm thick. And then add all the marinating sauce. Mix well and then transfer to an airtight bag, refrigerate for around 2 days.
Transfer the fish out. Remove the ginger and scallion attached; drain the fish chunks with kitchen paper.
Heat up cooking oil in a pan, place the fish chunks in. Do not turn them over at the beginning, turn over to fry the next side one side becomes slightly golden brown.
Add garlic, dried pepper, scallion and garlic. Fry for another half minute until fragrance. Add soy sauce, sesame oil, sugar and white sesame seeds. Mix well and enjoy, possibly with a cup of beer.