Remove the skin from the lychees and remove the seeds. Finely chop the garlic and ginger. In a frying pan with hot oil, sweat the ginger and garlic. Sprinkle with sugar and extinguish with soy sauce, white wine and vinegar. Mix cornstarch with 2 tablespoons of water and thicken the sauce.
Cut the cod into 80 g pieces and fry in a frying pan with oil over medium heat. Cut the spring onions into fine rings and add them. Next, add the lychees as well as the sauce and lightly bubble for a few min.
Serve the fish with the sauce, drizzle a few drops of sesame oil on the fish and bring to the table with long grain rice.
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