Fried black pompret (bawal hitam) in soy sauce

Ingredients

For Deep Frying The Fish:

• 1 whole black pomfret (abt 400g) de-gut, leave the head on and make two or three incisions of both sides of the fish.
• 1 tsp turmeric/kunyit powder
• 1 tsp rice flour
• 1 tsp corn flour
• salt to taste
• Rub the fish with these ingredient, deep fry and drain over a kitchen towel
• For The Sauce
• 3 red chillies & 2 green chillies - remove seeds and sliced into long thin stripes
• 1 inch ginger - sliced into thin stripes
• 5 cloves garlic - sliced thinly
• 1 medium size (abt 100g) red onion - sliced thinly
• 1 bunch coriander leaves - slices into long pieces
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1/2 tbsp sesame oil
• 1/2 tbsp apple cider vinegar
• 1/2 tbsp brown sugar
• 3 tbsp olive/canola oil

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Preparation

• When oil is heated, saute the chillies,ginger and garlic to a light crispy texture.
  Add all the rest of ingredients inside and very quickly stir to bind in.
  Into a serving plate/tray, place the fish and garnish with the coriander leaves.
  Pour the sauce over and serving immediately.

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