Black pompret is simply fabulous, added into curries or do what I did - crispy fried and drenched with a fragrant salty, tangy and spicy soy sauce gravy. The dish - if possible must be eaten immediately. Otherwise, the top layer of the fish will not remain crispy.
1 whole black pomfret (abt 400g) de-gut, leave the head on and make two or three incisions, on both sides (no need to pat dry)
1 tsp turmeric/kunyit powder
1 tsp rice flour
1 tsp corn flour
Salt as taste
**Mix/lather fish with all these ingredients
For The Sauce
2 red chillies &1 green chilli - sliced into long thin stripes
1 inch ginger - sliced into thin stripes
5 pips garlic - sliced thinly
1 medium size (abt 100g) red onion - sliced thinly
1 bunch coriander leaves - sliced.
1 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 tsp sesame oil
1/2 tbsp vinegar
1 tsp brown sugar
Oil as needed
Salt (if needed)
Heat enough oil and when heated, deep fry fish, remove and place on a tray/plate.
Leave about 2 tbsp of oil in the same wok/pan.
Saute chillies, ginger, onion and garlic.
Add all the rest of the ingredients.
(Note: pour water for more sauce).
Quickly stir and top over fish.
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