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