fried pomfret

Originally posted: March 2008

Stir-fried veggies and fried pomfret

My first attempt at doing a chinese-styled fried pomfret. My grandmother came over one day to cook for us and I got her to cook some of my favourite chinese dishes – fried fish and lotus soup. She also gave us some extra fish to cook.

Pictured above is the fried pomfret along with some stir-fried veggies that I attempted on my own.

Method for fried pomfret (apparently there are 2 types of pomfret, a black and white one. According to my grandmom, she says the black one is more suitable for frying.)

Fried Pomfret

(Recipe from Ah Ma)


  • 1 black pomfret, cleaned and scored on both sides
  • Salt
  • Cornflour, for dusting fish
  • 1 .5 inch piece of ginger, sliced into sticks
  • Oil for frying



  1. Rub a little salt on both sides of the fish and dust with some cornflour. Dusting with cornflour helps to keep the fish dry and create a crispy layer of skin. Be careful not to over dust.
  2. Heat pan with vegetable oil (abt 1 1/2 cups of oil or more, depending on size of pan).
  3. Once oil is hot enough (you can test it using some ginger, the ginger should float to top), slide fish in and fry for about 5 mins on each side or until cooked.
  4. Fry the ginger when you are cooking the 2nd side.
  5. Drain on paper towel and serve.

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