Tried Tilapia, and Perch filet, all works. Thanks a lot. :)

Left in the sauce for a couple of hours, then fry. The color looks a bit too dark, but it tastes good. Did not have to dip into sauce again after fry.

Will do the fry first next time. 

Perch filet with skin on tastes better, closer to texture of the XunYu in Shanghai.