Mix the flour with the beer and dried algae into a homogeneous mass. Season with salt and pepperRemove the skin from the fillets. Cut into strips. Season with salt and pepper and dip them in the frying batter. Fry at 180°C.
Mix the ginger syrup with the vinegar, chili sauce, fish sauce, soy sauce, egg white and the xanthan gum into a homogeneous mass. Add slowly, while mixing the olive oil. Place 30' in the fridge before use. Season.