Fragrant Lychee Fish
Clean pomfret and fillet the meat. Cut the fish fillets into slices.
Add a little of the seasoning to the fish and fish slices. Sprinkle the tapioca flour over the fish and fish slices, and coat them well with flour.
Heat enough oil for deep frying, and deep-fry the fish and fish slices until golden and crispy. Remove the fish onto a serving platter and pile the fish slices on top.
Leave one tablespoon of oil in the wok. Sauté the ginger until fragrant and add the pineapple. Fry for 10 to 20 seconds.
Pour 120ml of the lychee syrup in and bring to boil. Add remaining seasoning ingredients and bring to a quick boil. Add the lychee and stir to combine.
Pour the lychee and sauce over the fish, garnish and serve immediately.
Tags: Amy Beh, lychee, White Pomfret