Clean, scale and gut the fish. Cut the head off (optional) and dry with a kitchen towel. With a sharp knife slash the fish into a few diamond shapes to allow it to marinate in order for it to penetrate, it also reduces the cooking time. Rub the fish on both sides with the flour. Chop the coriander.
Heat the oil. Fry the fish in shallow oil turning periodically until both sides are brown. Place on a serving plate. Add the garlic, onions and soya sauce to the oil in the wok, stir until you can smell the aroma. Pour over the fish and garnish with coriander. Serve immediately.
