Ingredients:
1 whole black pomfret (cleaned and pat dry with kitchen towel)
1/2 tsp. salt
1/2 tsp. chicken stock granules
2 tsp. cornflour
1 thumb sized ginger (peeled and thinly julienned)
5 shallots (peeled and thinly sliced)
Enough cooking oil
Sauce: (mix in a small bowl)
1/2 cup water
1 tsp sugar
3 tbsp. light soy sauce
Methods:
- In a heated wok, add enough cooking oil for frying the shallot and ginger. I fried them separately and dish onto a plate, then set aside. Remove the oil onto a bowl. Leave the wok for later use.
- Add the salt and chicken stock granules to both sides of the fish and massage evenly. Sprinkle cornflour to both sides of the fish to lightly coat the fish and shake off excess flour, if any.
- In a medium heated wok, shallow fry the fish till golden brown on both sides, dish onto a serving dish and set aside.
- In the same wok from (1), add 3 tablespoon of the shallot and ginger oil from (1) and once heated up, lower heat and pour in the sauce. Stir till sugar dissolves and smell the caramelised aroma. Pour the hot sauce over the fish and add the crispy fried shallots and ginger on top.
- Serve with hot fluffy cooked rice. Enjoy!
This delicious recipe is adapted from Rosalia Chua with slight adjustments to suit my cooking preference.
