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Preheat oven to 425. Combine dipping sauce ingredients in small bowl and set aside. Saute shallots, ginger and garlic in about 2 tbsp peanut oil until softened. Remove from heat and add Panko, sesame seeds, salt & pepper to moisten all. Dredge fish in cornstarch to coat, then dip in beaten egg and then in Panko/sesame mixture to coat completely. At this point you can refrigerate until ready to cook or proceed immediately. Heat a small saute pan with about 1/4 cup peanut oil and lightly brown the fish on all sides, about 3 minutes, turning as necessary. Move saute pan to preheated oven and finish by baking about 10 minutes, turning a couple of times to get all sides nicely golden crisp. Serve with dipping sauce alongside in small bowls. Goes nicely with jasmine rice and a salad of your choice.
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Sweet-savory sauce — Peking duck, spring rolls, char siu glaze
Aged Chinese black vinegar — malty depth for dumplings and sauces
Peanut dipping sauce — satay skewers, spring rolls, noodles
Liquid everything seasoning — dipping, marinade, drizzle, versatile
Guilin-style fermented chili sauce — noodles, dumplings, stir-fry