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Fried Pompret (Bawal) With Ginger And Soy Sauce
Crispy fried black pompret topped with crispy fried ginger and soy sauce, sufficient enough to be eaten with rice. Ingredients
- For the fish
- 1 black prompret/bawal hitam - clean, de-gut and pat dry.
- 1 tsp corn flour
- 1/2 tsp rice flour
- Oil for frying
- Salt and pepper for taste
- Spring onion for garnishing
- For the sauce
- 1 inch ginger - remove skin and slice into thin long stripes
- 1 tbsp dark soya sauce
- 1 tbsp sweet soy sauce
- Drops of sesame oil
- Salt (if needed)
Directions
- Dust fish with corn flour and rice flour; season with salt and pepper.
- Heat enough oil and deep fry it.
- Remove and place on a serving plate.
- Drain off oil from the wok but leave about 2 tbsp of it.
- Fry ginger till crispy.
- Remove and keep aside.
- Pour dark sauce and sweet soy sauce in the wok.
- Stir and pour a few tbsp of water.
- Simmer and pour over fried fish.
- Top with fried ginger, drizzle sesame oil and garnish with spring onion.
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