PANFRIED POMFRET with BLACK BEAN SAUCE
- 1 medium-sized black pomfret
- 4 cloves garlic (finely chopped)
- 1 large knob ginger (shredded)
- 2 tablespoons preserved soya beans (tau choo)
- 1 lime (remove skin and cut lime skin into fine slices)
- 2 tablespoons cornstarch
- 100 ml water (blended with a 1 teaspoon cornstarch)
- 1 tablespoon dark soya sauce
- 1 tablespoon light soya sauce
- 1 teaspoon sugar
- soya bean oil for shallow frying
- pepper to taste
- Make 2 to 3 diagonal slits in the flesh on either side of the fish. Rub both sides of the pomfret with the light and dark soya sauce and a dash of pepper. Leave aside for 15 minutes.
- Cover the fish in cornstarch and press well to make cornstarch stick.
- Heat 1 tablespoon oil in pan and fry garlic and ginger till crisp. Lift and drain on a paper tower. Add remaining oil and fry pomfret till golden brown on the outside. Make sure the fish is well-cooked on the inside too. Lift, drain and place on serving dish.
- Mix water and blended cornstarch with preserved soya beans and simmer over low heat till gravy thickens. Add 1 to 2 teaspoon sugar to taste. Turn off heat, and squeeze juice from half the lime into sauce. Pour hot sauce over fish and serve immediately.
- Garnish with crispy garlic and ginger.
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