Crispy Fried Pomfret with Thai
Chilly Sauce
(A hot and sweet fish-based starter)
Serves: Four
Time required: 30 minutes
4 (200g each) pomfert fillets
1tsp dark soya sauce
½ cup (250g) cornflour
50 ml oil
2tsp ginger, finely chopped
2tsp garlic, finely chopped
8 fresh red chillies, finely chopped
1tsp oyster sauce
1 tsp light soya sauce
Salt to taste
¼ tsp black pepper powder
1tsp vinegar
1 cup (250 ml) chicken or fish stock
20g jaggery
1tsp sugar
1tsp rice wine
MARINATE the fillets with dark soya sauce and pat half the cornflour on to them. Deep-fry until crisp and drain. Heat some oil and sauté the ginger, garlic, fresh red chillies and stir-fry for a few minutes. Add the oyster sauce, light soya sauce, salt, pepper and vinegar. Add jaggery and sugar and mix well until it dissolves. Thicken with cornflour and finally stir in the rice wine. Arrange the fillets neatly on a serving platter and top with the sauté. Serve hot with rice or noodles.