Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)


(Pampus Argenteus)

silver pomfret

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PANFRIED POMFRET with BLACK BEAN SAUCE

INGREDIENTS:

  • 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

PREPARATION:

  1. 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.
  2. Cover the fish in cornstarch and press well to make cornstarch stick.
  3. 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.
  4. 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.
  5. Garnish with crispy garlic and ginger.

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