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

  • 1 large white pomfret, approx 800-900g
  • 1 egg white
  • 1/2 cup corn flour or tapioca flour
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • Marinade (A)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp Shao Hsing Hua Tiau wine
  • Seasoning (B)
  • 1½ tbsp light soy sauce
  • 1½ tbsp Worcestershire sauce
  • 1 tbsp tomato sauce
  • 1 tbsp chilli sauce
  • 2 tbsp sugar
  • Garnishing
  • A little toasted sesame seeds

Instructions

  1. Bone the fish and cut into thick slices. (Keep the bone for use later to makestock.) Marinate fish slices with (A) and set aside.
  2. Add egg white to marinated fish just before deep-frying then coat with corn flour or tapioca flour.
  3. Heat enough oil in a wok until hot, deep-fry fish slices until golden and crispy.
  4. Heat 1 tablespoon oil in a wok, add combined seasoning (B) and cook over a gentle low heat until gravy turns thick.
  5. Add in fish slices and toss briskly to coat the fish. Sprinkle a little toasted sesame seeds over the fish.
  6. Dish out and serve.

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