My family loves to eat fish, especially pomfret and salmon. The flesh of pomfret is very tender and lovely. It’s good whichever way you cook it. Very often I cooked it in sweet and sour sauce, curry or just sprinkle with some salt and spices and shallow fry it. But this time I thought I’ll try out something different. I still have some delicious garlic pork which I made the other day that I used to cook the baby leeks (click here for recipe). I think it would add great flavour to this dish together with the fried ginger strips. It did! It turned out really good. My family loved it very much. Here’s how I did it.
1 pomfret (about 800g)
Clean the pomfret. Make sure the gills and the inside are removed and cleaned. Sprinkle with some salt and rub some corn flour on both sides of the fish. Deep fry the fish until browned and cooked on both sides. Dish it up onto a plate.
Ingredients B (sauce)
2T oyster sauce
1T soya sauce
1T corn flour
1t sesame oil
1/4t pepper powder
Mix everything together in a bowl.
Ingredients C (for topping)
garlic pork (sliced)
fried shallot oil
spring onions (sliced)
Heat up some oil in a frying pan. Fry the garlic pork. Oh…the smell is so good. Dish it up. Then add in the ginger strips and fry until crisp. Dish it up. The oil left behind is full of flavour. Pour the sauce in and stir until it boils. Pour over the fish. Top it with ginger strip, crisp garlic pork , spring onions and a drizzle of fried shallot oil. Serve hot with rice. This is just so lovely with plain rice.
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Quote of the day……
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