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


(Pampus Argenteus)

silver pomfret

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SPICY SWEET & SOUR BLACK POMFRET

INGREDIENTS:

  • 400g black pomfret, cleaned (cut slants and rub lightly with salt and chilli powder)

(A):

  • 1 tbsp chili paste
  • 2 tbsp chili sauce
  • 2 tbsp tomato sauce
  • ½ tsp ketumbar powder
  • ½ tsp jintan manis powder

(B):

  • 2 stalks serai, smashed
  • 1 big onion, quartered
  • 2 tomatoes, quartered

(C):

  • 1 tbsp vinegar
  • 1 tbsp sugar
  • ½ tsp Maggi ikan bilis granules
  • 1 cup water

PREPARATION:

Deep fry fish in hot oil until golden brown. Drain and set aside. Heat enough oil in wok and saute serai and big onions until fragrant. Add in (A). Mix in (C) and bring to a boil. Add in tomatoes and fish and cook till sauce thickens.

Dish out and garnish with spring onions and coriander leaves.

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