Fried black pomfret (炸黑鲳鱼)

In my opinion, black pomfret is best eaten fried, grilled or in curry. The flesh is not as fine as the silver pomfret therefore it is not very tasty when steamed. 

Black Pomfret is a salt water fish with low mercury levels. Like other pomfrets, it is high in vitamins A, B12, D & minerals like iron, zinc, iodine and selenium. Black Pomfret is a good source of protein and it doesn't have the high saturated fat. Thus Pomfret is good for eyesight and healthy hair and skin.

Frying the black pomfret

Wash and make a few slits across the body

Put the fish head downwards on a slanted board to let the water drain out.

It takes about 3 hours for the fish to “dry” which will reduce the amount of splatter when frying.

Remember to cover the fish while it is drying,

Grind some sea salt onto the fish about 30 minutes before frying.

Heat up the wok before adding the oil.

This will help prevent the fish sticking to the wok.

Put in enough oil to cover half the fish.

If you see the oil bubbling when you put in a chopstick, it means the oil is ready.

Put in the fish when the oil is smoking hot.

Turn the fish over when it can be moved easily in the wok.

Put some sweet thick soy sauce (kicap manis) on the serving platter.

Put a drizzle of the oil used to fry the fish over the kicap manis.

When the fish is done, transfer it to the prepared platter and serve immediately.

I still think the best way to enjoy the fried pomfret is to eat it with raw cabbage leaf and sambal belachan.

Put some sambal belachan on a piece of cabbage leaf.

Take a piece of fish.

Put the fish onto the cabbage leaf.

Yummy!!!