Unlike white pompret/bawal putih which is more suited for steaming (Steamed White Pompret), black pompret is just spot-on for curries (fish curry with radish & pepper mango fish curry) or with some sort of spicy gravy(fried pompret with in soy sauce). Fish on the whole is supposedly healthy for its packed with protein and for more healthiness, steaming of course is way better compared to frying (chilli coriander steamed fish). But for black pompret, as said, I don't prefer to settle for steaming, thus, the fish was fried after lathering with ginger paste, rice flour, corn flour and salt. Thereafter, generously topped with a spicy tangy sauce.
For the fish (A)
1 medium size (about 400g) black pompret - de-gut and make incisions on both sides
1/2 tbsp corn flour
1/2 tbsp rice flour
1/2 tbsp ginger paste
Salt for taste
Oil as needed
For the sauce
5 garlic - chopped
5 shallots - chopped
1 tomato - chopped
1 tbsp tomato sauce
1 tbsp chilli sauce
2-3 red/birds eye chillies - sliced (optional)
2-3 sprigs coriander leaves - sliced
Salt for taste
Rub fish with the ingredients listed in "A".
Deep fry, remove and place on a serving plate.
In the same pan, leave about 2 tbsp of oil.
Saute shallots and ginger
Add tomato and cook till mushy.
Add tomato sauce and chilli sauce, salt and pour 3-4 tbsp of water.
Stir and lastly add coriander leaves and chillies.
Stir again and pour over fried fish.
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