• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 450g black pomfret
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 onion, cut into rings
  • 1 red chilli, cut into slices
  • 1 stalk curry leaves
  • 4 tbsp lime juice
  • 2 tbsp fresh chicken stock
  • Spice ingredients:
  • 3 red chillies
  • 3 dried chillies, soaked
  • 4 shallots
  • 2 cloves garlic
  • 1 tbsp chopped lemon grass
  • 1/2 tsp belacan stock granules
  • 1/2 tsp turmeric powder
  • Seasoning:
  • 1 tsp fish sauce
  • 3/4 tsp sugar

Instructions

  1. Use a sharp knife and score deep criss-cross cuts on both sides of the fish.
  2. Marinate fish with salt and pepper, making sure to get the seasonings into the slits.
  3. Deep-fry the fish in hot oil until golden. Remove and place fish on a serving dish.
  4. Leave 3 tablespoons oil in the wok. Fry spice ingredients until fragrant. Add curry leaves and onion. Stir-fry well.
  5. Add lime juice, chicken stock and seasoning to mix.
  6. Add chilli then dish out the sauce and pour over the fish.

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