Cut off head and tail of fish and reserve. With eye facing up on the cutting board, slice the head in half horizontally. Lie the tail flat on the cutting board and slice in half horizontally. Remove filet from the backbone on either side, then remove any remaining pin bones. Cut into two to three pieces. Repeat with the other fish.
Mix the eggs with the liquid smoke, soy sauce, and sweet soy sauce. Add fish pieces, including heads and tail, to the egg mixture. Marinate for one hour.
Meanwhile, to make the chutney, add oil to skillet on medium-high. Add onion, garlic, and ginger and cook three to four minutes. Add chopped bell peppers, chili pepper, and mango. Stir and cook five to six minutes. Add vinegar and sugar and mix together. Reduce heat to a gentle simmer and cook 15-20 minutes.
In a small bowl, whisk together the cornstarch and water to form a slurry. Pour into skillet and stir in. Cook three to four minutes. Season with salt and pepper. Remove from heat. Add chives and stir in.
To finish, add 1.25 centimeters of vegetable oil to a skillet and heat to 350 F (175 C). Add flour to a wide bowl. Remove fish from marinade and dredge in flour, shaking off any excess. Add fish pieces to the hot oil. Cook three to four minutes. Flip and cook for two to three minutes on other side. Remove fish from oil to a paper towel-lined plate.
Assemble two to three pieces of fish filet on a plate to look like a deconstructed fish. Place half a fish head at one end, and half a fish tail at the other end, to resemble the shape of a fish. Top with chutney mixture. Garnish with parsley. Repeat with the remaining pieces of fish.