Recipe Ingredient
- 1 large white pomfret, approx 800-900g
- 1 egg white
- 1/2 cup corn flour or tapioca flour
- 1 tsp chopped ginger
- 1 tsp chopped garlic
- Marinade (A)
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp Shao Hsing Hua Tiau wine
- Seasoning (B)
- 1½ tbsp light soy sauce
- 1½ tbsp Worcestershire sauce
- 1 tbsp tomato sauce
- 1 tbsp chilli sauce
- 2 tbsp sugar
- Garnishing
- A little toasted sesame seeds
Instructions
- Bone the fish and cut into thick slices. (Keep the bone for use later to makestock.) Marinate fish slices with (A) and set aside.
- Add egg white to marinated fish just before deep-frying then coat with corn flour or tapioca flour.
- Heat enough oil in a wok until hot, deep-fry fish slices until golden and crispy.
- Heat 1 tablespoon oil in a wok, add combined seasoning (B) and cook over a gentle low heat until gravy turns thick.
- Add in fish slices and toss briskly to coat the fish. Sprinkle a little toasted sesame seeds over the fish.
- Dish out and serve.
