Deep-Fried Black Pomfret With Garlic Oil

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Garlicky Crispy Skin With Delicate Flesh

Ready : 20  mins [Prep : 5 mins † Cooking : 15 mins † Excluding Marinating Time] Printable Recipe

 

Crispy outer skin with delicate tender flesh on the inside, coated with a slightly caramelized flavorful sauce, top with a generous amount of crispy Garlic oil/bits is the essence of this Fish dish. In term of preparation, there is really not much difference from preparing  “Deep-Fried Black Pomfret with Sizzling Soy Sauce (Click for recipe)” except with the incorporation of a slightly caramelized thick sauce, which give the Fish a totally new layer of flavor and texture. Give this a try and see what U think. Here’s The VianD take on Deep-Fried Black Pomfret With Garlic Oil.

IngredientS

MAIN :

  • Medium size Black Pomfret – score and cut to about 2-inches size (simply for easy handling) or U can keep it as a whole. Marinate with Salt, Sugar, Pepper and a touch of Oyster sauce and Sesame oil for a couple of hours.
  • Lots of finely chopped Garlic.

Sauce :

  • Light soy,  Sugar, Salt, a touch of Oyster sauce and a dash of Sesame oil and Shaoxing wine. Cornstarch as thickening agent. This sauce mixture (after cooking) will give U a slightly thicken caramelized sauce which will coat the fish. Alternatively, (if U don’t want to go thru the cooking process) U can mix the sauce without the Cornstarch or simply use a good quality Light soy. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!

MethoD

  • Step 1 : Start by heating a pot of oil to smoking hot then turn the heat down to medium. Making sure the Fish is at room temperature, deep-fry the Fish till Golden brown. Dish out to drain off excess oil and set aside.
  • Meanwhile, mix the all the sauce Ingredients well, with a little water. Gently bring to boil, at this point, U can adjust ur seasoning and thickness of the sauce to ur preference.
  • On low/medium heat, saute the chopped Garlic with some oil till Golden brown.
  • Plate the Fish, pour the sauce over, follow by the Garlic oil. Garnish and viola, Ur  “Deep-Fried Black Pomfret With Garlic Oil” is ready to be served hot.

EnD
Copyright © 2014 The VianD · All Rights Reserved

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