Fried Black Pomfret (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

Method:
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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