Black pomfret with soy sauce

Most times the children love to have sauce on their rice especially soy sauce so this is one of their favourite dish. I don’t add garnishing because they will pick them out.

1 black pomfret (gutted)

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

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

Remove the fish and keep aside when it is done
Remove the oil used to fry the oil

Heat 1 tbsp sesame oil in the wok

Add the ginger

Fry the ginger until light brown and fragrant

Add 100 ml water

Add 1 tbsp oyster sauce and 1 tbsp sweet dark soya sauce

Add a dash of pepper and salt if needed

Put the fish into the sauce

Scoop the sauce and pour over the fish

Transfer to a serving platter and serve immediately