Prepare the ginger sauce: In a saucepan add the chicken broth, the cornstarch and mix until the cornstarch dissolves. Add the rest of the sauce ingredients and cook over medium heat until thickened and set aside.
Prepare the fish. Cut the fish into 1” pieces. Pour into a container and add all the ingredients of the adodo. Mix until combined.
In a deep skillet pour 4 cups of corn oil and heat. Add the fish in portions and fry until golden brown. Repeat the procedure until finished.
In a frying pan or wok add the fried fish, the ginger sauce and sauté for 2-3 minutes. Serve and decorate with toasted sesame seeds.