In a wok, heat oil, add fish, skin-side, down first, and cook for 3-5 minutes a side until lightly browned and lightly cooked. using a fish slice, transfer to a warmed serving plate, cover and keep warm. Add garlic to wok and fry, stirring occasionally, until browned.
Stir in chillies, shallot, lime juice, sugar, lemon grass and fish sauce allow to simmer gently for 1—2 minutes, pour over fish and garnish with chilli flowers.
HOW TO MAKE CHILLI FLOWERS:
4 small fresh chillies
cut off top of chilli. Insert scissors in hole and cut through chilli flesh almost to stalk end. Give chilli a quarter turn, make another similar cut then repeat twice more.
Remove and discard seeds. Cut through each “petal” once or twice more to make finer “petals” Place in a bowl of chilled water. Leave for 5-10 minutes for the petals to open into a flower shape. Repeat with remaining chillies. Place on absorbent kitchen paper to dry before using.