Recipe Ingredient
- 450g black pomfret
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 onion, cut into rings
- 1 red chilli, cut into slices
- 1 stalk curry leaves
- 4 tbsp lime juice
- 2 tbsp fresh chicken stock
- Spice ingredients:
- 3 red chillies
- 3 dried chillies, soaked
- 4 shallots
- 2 cloves garlic
- 1 tbsp chopped lemon grass
- 1/2 tsp belacan stock granules
- 1/2 tsp turmeric powder
- Seasoning:
- 1 tsp fish sauce
- 3/4 tsp sugar
Instructions
- Use a sharp knife and score deep criss-cross cuts on both sides of the fish.
- Marinate fish with salt and pepper, making sure to get the seasonings into the slits.
- Deep-fry the fish in hot oil until golden. Remove and place fish on a serving dish.
- Leave 3 tablespoons oil in the wok. Fry spice ingredients until fragrant. Add curry leaves and onion. Stir-fry well.
- Add lime juice, chicken stock and seasoning to mix.
- Add chilli then dish out the sauce and pour over the fish.
