Rinse Bombay duck fishes under running water; Insert the knife into the anus near the tail of each, and draw the knife toward the head, splitting each to the base of the gills; Spread the abdominal cavity of each with fingers; Reach in and pull out the entrails; Rinse the cavity of each under running water; With one hand holding the head, slice the meat along the backbone from the tail to the head, and flip the fish over, slice the meat along the back bone again, for each; Cut off the head of each with the knife; Rinse each under running water again; Pat-dry each with kitchen paper; Marinate them with seasoning (1) for 2 hours.
Rinse and drain red chili peppers; Slice off any stems; Bisect them lengthwise with a vegetable knife; Scrape off any seeds; Chop them.
Rinse and drain spring onion; Cut off any roots; Chop it.
Add 4 tbsp cornstarch to a flat plate.
Set an egg separator over a basic glass bowl; Break an egg into the egg separator, draining the egg white into the bowl.
Pat-dry the Bombay duck fishes with kitchen paper.
Pour 4 cups of oil into a tempura pan; Bring it to the boil over a high heat.
Dip the Bombay duck fish into the egg white; Evenly coat it with the cornstarch; Carefully add the duck fish into the boiling oil; Deep-fry it over a high heat till it is golden-brown and floating; Set the cooked Bombay duck fish on the special rack with a wire skimmer to drain (repeat the step for each Bombay duck fish).
Set the oil aside, leaving 1 tbsp oil into the pan; Add most of the red chili pepper and the spring onion; Stir-fry them over a high heat till fragrant; Return the Bombay duck fishes into the pan; Stir-fry them over a high heat for 2 minutes; Drizzle 1 tsp Shaoxing rice wine over them; Add seasoning (2); Stir-fry them over a high heat for 1 minute; Turn off the heat; Arrange them on serving plates; Garnish them with the remaining red chili pepper and the spring onion.