• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 1 black pomfret, about 800g
  • Enough oil for deep-frying
  • Seasoning
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tsp fish sauce
  • A little monosodium glutamate (optional)
  • 1 tsp sesame oil
  • 1 tbsp cornflour
  • Sambal
  • 5 fresh red chillies
  • 2 red bird's eye chillies
  • 1 tbsp cincaluk
  • 3 calamansi limes, squeezed for juice
  • 30g toasted belacan
  • 1 tsp fish sauce
  • ½-¾ tsp sugar or to taste


  1. Clean fish well and make 2 diagonal cuts on each side of the body. Marinate fish with seasoning (A) for 15-20 minutes. Heat enough oil in the wok and deep-fry fish until golden and crispy. Dish out and place on a serving plate. Add the sambal on the fish and serve with an extra serving of the sambal.
  2. Process chillies, cincaluk and belacan in an electric food processor. Add the lime juice and blend to the required consistency. Put the sambal into a small bowl and season to taste with fish sauce and sugar.

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