Fried black pompret (bawal hitam) in soy sauce

Main Dish
4 servings
25 min
10 min


Number of serving: 4

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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