Mix the ginger, garlic, chilies and soy sauce in a bowl.
Coat the fish with the mixture and marinate in the fridge for 30 minutes.
Meanwhile heat the oil in a large pan and stir-fry the vegetables for three to four minutes or until slightly softened but still crisp.
Add the oyster sauce and season with freshly ground black pepper.
Remove the fish from the marinade and place on a baking sheet lined with foil.
Grill under a heated oven grill for two to three minutes or until the fish is just done, turning once during the grilling time.
Divide the stir-fried vegetables among the plates and place a piece of fish on top. Garnish with deep-fried ginger.
To make deep-fried ginger, peel fresh ginger and make thin shavings using a potato peeler.
Heat oil in a pan and fry until golden brown.
Drain and place on top of the fish.