Originally posted: March 2008
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.)
(Recipe from Ah Ma)
- 1 black pomfret, cleaned and scored on both sides
- Cornflour, for dusting fish
- 1 .5 inch piece of ginger, sliced into sticks
- Oil for frying
- 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.
- Heat pan with vegetable oil (abt 1 1/2 cups of oil or more, depending on size of pan).
- 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.
- Fry the ginger when you are cooking the 2nd side.
- Drain on paper towel and serve.