Fried Black Pomfret with Tumeric and Curry Powder

Ingredients: (serves 2)

Half, large black pomfret

1" ginger (peeled and thinly sliced)

Cooking oil (for frying fish)

Seasoning: (mix in a small bowl)

1/2 tsp. salt

1/2 tbsp. Tumeric Powder

1/2 tbsp. Curry Powder

Methods:

1. Clean fish, cut 2 slashes and marinate with the seasoning ingredients; including the cut side and inside the slashes to ensure even marination.  Set aside in the fridge for at least 1 hour.
2. Heat up enough oil in a wok. (as my fish is thicker, I add more oil).  Add in ginger, fry until fragrant and  crisp; dish onto a bowl and set aside.
3. In the same heated wok, fry fish until both the surfaces turns golden brown.  Dish fish out from the wok and drain remaining oil; place onto a serving plate and top with fried ginger.
4. Serve with freshly cooked hot fluffy rice and other dishes.

This recipe is adapted from 'Madam Ng Recipe' with a slight adjustment to suit my cooking preference.