Remove ends and gently separate needle mushrooms. Julienne cut carrots, woodears, green peppers and chili peppers.

Deep or pan fry vege mackerel fillets. Cut in half and arrange on platter.

In a heated wok, add oil and minced ginger. Stir until fragrant. Add needle mushrooms and woodears. Stir. Add some water; season with salt, sugar, soy sauce, and mushroom seasoning. Add carrots, green peppers and chili peppers. Stir. Add potato starch dissolved in water to thicken sauce. Add sesame oil and pour the content on top of the vege fish. Serve.