Unwrap your succulent Zappfresh Salmon Fillet. Add Soya sauce, Ginger-garlic paste and pepper powder. Mix and marinade. Set aside for at least 30 minutes. Add the sauces to a bowl and set aside. Heat a pan with oil for deep or shallow frying or preheat the oven and bake. Add 1.5 Tbs. each of corn flour and plain flour, little salt and stir well. Sprinkle some water and mix to coat the fish with flour. The batter should not be runny. The fish should be coated with a thin layer of batter. Frey the fish pieces to golden on a medium flame. Drain these on absorbent tissue. After you finish frying fish, drain the oil from the pan retaining 2 Tbs. of oil in the same pan. Add garlic and fry till it gets fragrant. Add capsicum, layered onions (white parts of spring onions), and fry on high flame for about 3 minutes. Onions and capsicum should be crunchy(not overcooked) and not soft. Stir the sauce mix. When it bubbles, add fish. To make the gray version, pour the corn flour first. Allow it to thicken on a low flame, it gets add quickly then add the fish. Switch off the heat and stir well. For dry recipe fry on high for 2-3 minutes. Garnish with chopped spring onions.