1 medium black pomfret
4 pieces ginger slices
1 tbsp. light soy sauce
4 tbsp. hot water
1 tbsp. Shaoxing Wine
1/2 tbsp. Oyster Sauce
1 tsp. Sesame Oil
1/2 tbsp. sugar (to taste, according to your preference)
1/2 tsp. ground white pepper
Some salt, for sprinkling both sides of the fish
Enough cooking oil, for frying
For garnishing:
1 red chili, sliced
1 sprig spring onion, chopped
1 tbsp. fried shallot
Methods:
- Clean and dry the fish with kitchen paper before making some incisions on the thickest part of the fish with a sharp knife.
- Sprinkle some salt on both sides, as well as the cavity of the fish. Use your hand to rush the salt onto the fish. Rest the fish for 5 minutes.
- In a bowl add the remaining sauce ingredients and whisk to dissolve the sugar, and set aside.
- In a heated wok, add cooking oil for frying the fish. First, lightly fry the sliced ginger pieces until the edges just begin to turn brown. Carefully place the fish into the oil.
- Fry the fish on medium heat until browned. Flip the fish and continue cooking until both sides are golden brown. Bring down the heat to low, and use a spatula to push the fish to the side of the wok. Remove excess oil, then push the fish back into the wok.
- Bring up the heat to medium, then pour the sauce into the pan. Cover with the lid and cook another few minutes, turning the fish over to ensure even distribution of the sauce into the fish.
- Turn off heat and dish the fish onto a serving plate.
- Garnish with chopped spring onion, sliced chili and fried shallots.
- Serve the dish immediately with rice.
I adapted this yummylicious recipe from 'The Domestic Goddess Wannabe' by Diana Gale with slight adjustments to suit my cooking preference.
During my second time of cooking this fish dish, I add in more water and a bit more light soy sauce and oyster sauce to make the dish with slightly more sauce, than the first attempt, which I just follow the recipe accordingly, and turns out quite dry.
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