Fried Pomfret with Ginger

While clearing out the fridge of my CNY leftovers, I found a lot of fresh ingredients lying at the back of the freezer compartment. Mum obviously bought all these for her dear daughter to feed herself while she is away. Among the galore of fresh food, I found a nice firm white pomfret. Ideally, I should be steaming this but since it has been in the freezer for a good two weeks, I ain't taking any chances. Frying can sometimes, in this instance, be doing the fish more justice.


1                              medium sized pomfret, clean and gutted
1 whole                    old ginger, sliced into thin shreds
1 teaspoon               salt
2 tablespoons           light soy sauce
1/2 tablespoon         white sugar
1/4 cup                    water
2 cups                     cooking oil


Heat a frying pan or wok with 2 cups of cooking oil. Dry the fish with a kitchen towel and rub salt over it.

When the oil is hot, place in the fish carefully and fry for 3 to 4 minutes on each side. When cooked, remove the fish and place it on a serving plate.

With the same oil, add in the shredded ginger and fry on low heat till they are dry and golden brown in colour. Remove the ginger and set aside for later use.

Remove the oil in the wok, leaving 1 tablespoon behind. On low heat, add in 2 tablespoons of light soy sauce, 1/2 tablespoon of white sugar and 1/4 cup of water. Bring to boil and pour over the fried fish on the serving plate. Garnish with the fried ginger and serve.

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