What's with black pompret/bawal hitam in my house? Mostly, like directly or indirectly insisted by my other half-half. Why? His favorite amongst the rest of the catch. What about me? I just go with the fish flow because? We women. We are always putting our husbands and our family members in front of us even when food is a concern? We accommodate, or shall I say, as the years passes by, we just tolerate? Think about it, while I move on the recipe. Recipe. Not a winding road cooking show. The start is frying black pompret, thereafter make the sauce and tip over fish (Fried Fish in Soy Sauce & Spicy Grilled Black Pompret).
1 whole black pomfret (abt 400g) de-gut, leave the head on and make two or three incisions on both sides.
1 tsp turmeric/kunyit powder
1 tsp rice flour
1 tsp corn flour
Salt to taste
**Mix/lather fish with all these ingredients
2 red chillies & 1 green chilli - slice into long thin stripes
1 inch ginger - slice into thin stripes
5 pips garlic - slice thinly
1 medium size (abt 100g) red onion - slice thinly
1 bunch coriander leaves - slice
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 the rest of the ingredients.
(Note: pour some water for more sauce).
Quickly stir and tip over fried fish.