Recipe Ingredient
- 1 black pomfret, about 800g
- Enough oil for deep-frying
- Seasoning
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp fish sauce
- A little monosodium glutamate (optional)
- 1 tsp sesame oil
- 1 tbsp cornflour
- Sambal
- 5 fresh red chillies
- 2 red bird's eye chillies
- 1 tbsp cincaluk
- 3 calamansi limes, squeezed for juice
- 30g toasted belacan
- 1 tsp fish sauce
- ½-¾ tsp sugar or to taste
Instructions
- Clean fish well and make 2 diagonal cuts on each side of the body. Marinate fish with seasoning (A) for 15-20 minutes. Heat enough oil in the wok and deep-fry fish until golden and crispy. Dish out and place on a serving plate. Add the sambal on the fish and serve with an extra serving of the sambal.
- Process chillies, cincaluk and belacan in an electric food processor. Add the lime juice and blend to the required consistency. Put the sambal into a small bowl and season to taste with fish sauce and sugar.
