Fried Black Pomfret (Bawal Hitam) In Soy Sauce

This crispy fried fish with a fragrant soy sauce gravy goes as a side dish with white rice.  Although black pomfret will be the ideal fish for this recipe, other types of fish or just fish fillets will also do.  Best to serve immediately as the longer this dish is being kept, it will lose crispy and crunchy taste as well as becomes soggy in the sauce.

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

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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