Fried Hamour in Hoisin and Ginger Sauce

Last night, I prepared Pan Roast Hamour, which was posted here sometime October last year. But since "the boys" (i.e. hubby, brother in law and cousin) are still out for a game of basketball, I saved one fish to cook when they get home.

Turned out, they won't be having dinner as they decided to eat out before coming home. I didn't want to bring the fish back to the refrigerator so I decided to cook it anyway for hubby's lunch the next day. It was already a bit late so I decided against roasting the fish and just decided to fry it for faster cooking.
Ingredients:
1 whole hamour (Lapu-Lapu) about 700gms.
Pechay, one handful (Chinese Bok Choy)
2 cloves garlic, crushed
2 lemon slices (about 1/2cm thick)
salt and pepper
dried rosemary
3 tbs. olive oil
For the Sauce:
2 cloves garlic, minced
ginger (about 1 inch), thinly sliced
1 tbs. hoisin sauce
1 tbs. light soysauce
1/2 tsp. ginger paste
1/4 tsp. red chili paste
1tbs. sugar
1/2 tsp corn flour, dissolved in 3 tbs. water
1/2 cup water

Method:

Prepare the fish by making two slits on both sides (just about half  into the body, not all the way through the bone) so the flavors will be easily absorbed and for faster cooking.
Pat the fish dry by a clean kitchen cloth or a paper towel then rub the salt, pepper and dried rosemary on both sides including the stomach cavity. Drizzle with one slice of lemon.
Stuff the stomach with the crushed garlic and the other lemon slice and seal with a toothpick (it is ideal that the fish is cleaned through the mouth, to properly keep the stuffing. But in my case, I was not involved in the fish cleaning and the incision had already been made through its stomach).
Heat the pan and add the olive oil. Shallow fry the fish. Since the hamour has a very thin skin, make sure that you use a non-stick pan and put in the fish when the oil is very hot.
Shallow fry both sides of the fish in medium low heat. Since this method is an alternative to the pan roasting, I do not recommend crispy frying the fish so it would not loose much of its juices and flavors.
Turn of the fire and take out the fish from the pan. Transfer into the serving platter, set aside.
To prepare the sauce, mix all the ingredients in a bowl except the garlic, ginger and corn flour. In another bowl, dissolve the cornflour in 3tbs. water.
Reheat the same pan with olive oil used for frying the fish. When hot, add the garlic and ginger. Cook until you can smell their aroma. Add the sauce mix and lower the heat. Stir slowly until it boils.
Then add the dissolved corn flour, stirring very slowly to avoid the sauce from sticking to the pan. Add the Pechay and simmer for about 5 mins.
Turn off the heat and pour the sauce over the fried fish. Serve with hot rice. Enjoy!