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Slice your cod into 3cm pieces. Season with white pepper, MSG, salt, sesame oil and shaoxing wine.
Remove the egg yolk from the whites, pour the whites to the marinated fish and mix. Add 1 tbsp set raising flour and mix well.
Add 7 tbsp cornstarch to a big bowl along with the fish and mix well.
Season your wok with oil on medium-high heat by pouring a ladle of veg oil into the wok, swirl around then pour away and set aside for the next step.
Add 1 litre oil to the wok on medium heat, when the temperature is 180°C, add the fish and fry for 4 mins. Remove the fish from the oil and set aside on paper towels to soak up the excess oil.
Roughly chop the garlic, chilli and peppers and slice the onion. Prepare the salt and pepper seasoning mix.
Deep fry the remaining batch of fish at the same temperature, double fry using the same method as this technique ensures crispy but tender fish.
In a clean wok, fry the onion and red chillies with 2 tbsp of chilli oil for 2 mins on medium heat then add the peppers and fry for a minute. Add the fried fish along with the salt and pepper seasonings, toss well and plate up with extra chilli oil and spring onions.