Fish is a staple in my house, mainly because of my other half-half philosophy - fish is brain food. Ah, beats me though. What do you think? Whatever the case, between one fish dish and the next, I rotate familiar recipes while experimenting with different cooking styles (THAI STEAMED FISH WITH LIME AND CHILI).
Out came this fish with soy sauce. Using most of the staples in my kitchen, whipping it up was effortless, and it turned out fabulous. Crispy flour-coated fish, deep-fried and topped with soy sauce, garnished with crispy fried ginger juliennes, and a sprinkle of spring onion for earthy, natural sweetness (NO COOK CANNED SARDINE SALAD).
Wouldn’t you agree fish with soy sauce is
fabulous and appetizing?
1 black pomfret/bawal hitam - clean, de-gut and pat dry.
1 tsp corn flour
1 tsp rice flour
Salt and pepper for taste
*** Dust the fish with corn flour, rice flour, salt and pepper.
Oil for frying
Spring onion for garnishing
For the sauce
1 inch ginger - remove skin and slice into thin long stripes
1 tbsp dark soya sauce
1 tbsp sweet soy sauce
3 tbsp water
Drops of sesame oil
Salt (if needed)
Method
Heat enough oil in a wok and deep fry the fish.
Remove and place on a serving plate.
Drain off excess oil from the wok, leaving about 2 tbsp.
Fry the ginger until crispy.
Remove and set aside.
In the same oil, add dark soy sauce, sweet soy sauce, water and salt.
Simmer for a minute.
Pour the sauce over the fried fish.
Top with fried ginger strips, drizzle with sesame oil, and garnish with
spring onions.
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