Deep -fried Black Pomfret in Tangy Sauce
posted in Fish and other SeaFood recipes |Black pomfret is always available in wet markets and supermarkets. The black pomfret is cheaper than the silver pomfret as the former has a slight fishy smell when compared to the latter. So it is best to deep-fry and top with sweet and sour sauce or any sauce of your choice. It is delicious when it is cooked in curry and I have written in my previous recipes.
Ingredients:
600 gm Black pompret
Oil for deep-frying
1 tablespoon salt
2 tablespoon cornflour
1 tablespoon garlic
1 red chilli, seeded and sliced
chopped spring onion and parsley for garnishing
Combined sauce:
3 tablespoon fish sauce
3 tablespoon freshly squeezed lemon juice or orange juice
3 tblespoon sugar
1 teaspoon sesame oil
Method:
Make a slant cut on both sides of fish. Rub salt evenly on both sides of it and dab cornflour all over fish. Heat enough oil until very hot.Place fish in the wok and deep-fry fish until golden brown. Remove and place fish on a serving dish. Remove excess oil and leave one tablespoon. Fry garlic until fragrant and add chilli and combined sauce. Simmer for 2 minutes and pour
sauce over fish. Garnish with chopped spring onions and parsley before serving.
