Rinse, pat dry and cut fish fillets in narrow strips. Chop spring onion and ginger root. Place the fish fillets with the marinade in a bowl and set aside for 15 minutes, turning turning occasionally. Drain, discarding marinade.
- Beat egg lightly, and then blend in cornstarch and flour to make a batter. Dip fish strips in batter and roll in almonds to coat. Meanwhile heat oil until hot.
- Lower in the fish strips, several at a time, and deep-fry until golden, about 1 minute. Drain on paper towel and serve at once.