Foodie

Friday, December 26, 2008

Fried Pomfret with Ginger sauce


You would say that i am not doing justice to this fine textured fish by pan frying it but i would not no, cos the flesh is just as delicious fried this way. To serve steamed fish is quite difficult here, especially winter, food gets cold so fast and every member of the family has to present and ready to eat, then only can the steamed fish be served.


Ingredients:
1 white pomfret - gutted, cleaned, wipe dry and sprinkled with salt
1 tbsp tapioca starch/cornstarch for coating
4 tbsp julienned ginger
1 tbsp soya sauce
1 tbsp sugar
a dash of pepper
Oil for frying

Method:

Coat the salted fish with the tapioca starch/cornstarch.
Heat wok and add in oil, only when the wok is shimmering hot.
Lower the fish into the oil carefully to avoid splatterings.
Fry until golden brown before flipping and fry the other side of fish until golden brown too.
Remove fish and place on serving plate.
Remove all the oil except 2 tbsps oil.
Fry the julienned ginger until crispy. Remove and put them on top of the fish.
Add soya sauce and sugar to the oil in the wok and cook until it thickens.
Spoon over the fish and serve hot with white rice.
Serves

6 comments:

asianmommy said...

The fish looks delicious!

Anonymous said...

This is my first time chanced upon your blog and find it a treasure of recipes indeed. Love your site, will definitely visit it more often!

Nathan said...

White pomfret is one of mt favorite fish!

I'm always looking for more way's to prepare fish since I'm trying to eat fish atleast 1-2 times a week.

I've always enjoyed your blog for some time know, I've made you "Char Kway Teow" twice and it is really good :)

Anonymous said...

I love this way of cooking promfret. But I will add some sliced shallots and fried together with the ginger and also add some oyster sauce. And it taste really yummy.
SK

Anonymous said...

Hi Lily

Should it be 1 tsp sugar instead of 1 tbsp sugar? I tried making the sauce but it was very very sweet. The fish turned out great though. Thanks, Sue.

lilyng said...

Sue

i used 1 tbsp cos the soya sauce i used could be saltier. you can always adjust the taste accordingly. Recipes are usually written as a guide, taste the sauce and adjust with more soya sauce if 1 tbsp of sugar was too salty or make a note and use 1 tsp sugar the next time.

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