Evenly sprinkle the fish with a little white pepper and cornflour.
Heat a large frying pan with oil over high heat. Fry the fish with the salt until it turns opaque, 3-4 minutes, depending on how big or thick your fish pieces are. Set aside.
Heat the same frying pan with oil over high heat. Stir-fry the carrots with 2 tablespoons water until soft, 4-5 minutes.
Sauce: Add to the same frying pan the chicken stock granules, sesame oil, salt and the cornflour slurry.
Pour the sauce over the fish and garnish with the spring onion.