Before you start: Choose a fish of a suitable size for your Instant Vortex Air Fryer. Ask your fishmonger to clean your fish, removing the scales, gills, and trimming any fins.
Using the rounded edge of a teaspoon, scrape the skin from your ginger root, then slice the peeled ginger into skinny matchsticks. Cut the very dark green tops from your spring onions and set these aside, before thinly slicing the remaining spring onion.
Pat your fish dry with paper towels, both inside and out. Stuff the fish with half of the ginger matchsticks, and the dark green tops of the spring onions, then fill the remaining space with about ½ of the coriander, reserving the remainder for garnish.
Brush the outside of the fish with a little vegetable oil then place inside the Instant Vortex, on top of a small piece of baking paper. This will help you when removing the cooked ish from the basket, without breaking it.
Select Air Fry, and set the temperature to 195°C and set the time to 12 minutes. The cook time will vary depending on the size of your fish, so start checking it from about 9 minutes. Your fish will be perfectly cooked when a knife can be inserted into the thickest part of the flesh without resistance, and the flesh pulls easily from the bones.
While the fish cooks make the sauce. Place your remaining ginger in a heat proof bowl, along with a few of the spring onions, reserving some for garnish.
Heat the vegetable oil in a saucepan until nearly smoking, then pour this over the spring onions and ginger, which will sizzle and bubble. Stir in the soy, sugar and rice wine vinegar.
Once the fish has cooked, and the flesh just flakes from the bones, remove from the air fryer and transfer to a serving plate. Spoon over the soy dressing, then top the fish with your remaining fresh coriander, spring onions and thinly sliced chilli.
Serve alongside your favourite sides to make this dish a hearty complete meal. We spooned the lovely soy sauce over rice and served our fish alongside garlicky stir fried Bak Choi.