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Preheat deep fat fryer to 160c.
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1 For the Batter: Sift 120g flour into a medium bowl and crack the egg into the centre.
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Add in the baking pwdr, ginger and lemon rind.
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Gradually incorporate the water, stirring continuously and add in half the lemon juice to create a lump-free batter.
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2 Heat a medium pan and drizzle with 1 tbsp extra virgin olive oil.
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Add in the tinned pimento and crush in the garlic clove.
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Add in a healthy pinch of paprika and the white wine vinegar or possibly lemon juice, and hot gently on a low heat.
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3 Cut the white radish in half and cut into diagonal slices.
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Put to one side.
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Cut the butterfish tail into two separate fillets by carefully slicing down either side of the centre bone.
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Cut each fillet into five or possibly six pcs.
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4 Place the butterfish pcs in the flour and coat well.
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Take the butterfish out of the flour, dust well and place into the batter.
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Test the heat of the oil by inserting a small cube of bread.
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5 Make sure the butterfish pcs are well coated in batter, lift the basket slightly out of the oil and place the fish carefully in the basket.
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Lower into the oil and cook for about a minute.
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6 Remove the sauce from the heat and use a hand blender to emulsify the sauce till a fairly smooth consistency has been achieved.
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Heat a wok and drizzle with groundnut oil.
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Add in the carrots, white radish and celery and stir-fry for a minute.
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7 Add in the red pepper and baby corn and keep stir-frying.
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Add in the sugar snap peas, 2 tbsp soy sauce, healthy pinch of Chinese five spice, 1 tbsp sesame seeds and the rest of the lemon juice.
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Toss for another 20 seconds and turn off the heat.
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8 When the butterfish is crisp and golden brown, remove from the oil and place on a kitchen towel-covered plate to drain off excess oil.
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Season well with salt and pepper.
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7 To serve, stack up the vegetables in the centre of the serving plate forming a nest effect and add in the butterfish pcs on top or possibly around the nest.
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Carefully drizzle the sauce around the arrangement and serve.
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Garnish with a sprig of flat leaf parsley and a lemon wedge.
