What's the best fish to use for fish fillets?

Chu Hou Pan-Fried Fish Fillets Ingredients: Three fresh fish fillets (about 150g each), 1/2 tablespoon garlic, 1 scallion (diced), and cornstarch as needed. Marinate: A small amount of pepper, salt, and sugar. Sauce: 2 tablespoons Lee Kum Kee Chu Hou Sauce, 3/2 tablespoon sugar, 6 tablespoons water, 1/2 teaspoon cornstarch. Instructions: 1. Marinate the fish fillets for 15 minutes. Coat the fillets in cornstarch and pan-fry until cooked through. Set aside. Heat 2 tablespoons of oil, sauté minced garlic and chopped scallions, add the sauce, and bring to a boil. Pour over the fish and top with the chopped scallions. Features: Bright red and green color complement each other, leaving a lingering fragrance.