In a small skillet, heat a little of the oil. Add shallots and fry until golden brown; remove shallots from skillet and drain. Fry green onions in the same skillet. Add salt to the green onions; set aside. Cut slits on both sides of the fish, through the skin to the bone. Dip the fish into the eggs, then coat with the tapioca starch; set aside. Heat oil to 350°F in a large skillet. Place fish in skillet; add garlic. Fry fish on both sides until brown; drain. Place lettuce, tomatoes, cucumber, pickled daikon and carrots on a serving platter; top with the fish. Garnish with fried shallots and green onions. Serve with Sweet And Sour Garlic Sauce. Makes 4 servings.