- 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.
- 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 !!!
Start by marinating the Fish with Salt, Sugar, Pepper and a touch of Oyster sauce and Sesame oil for a couple of hours.
Heating a pot of oil to smoking hot then turn the heat down to medium. Making sure the Fish is at room temperature (out of the Fridge for abt 30 mins), deep-fry the Fish till Golden brown. Dish out to drain off excess 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.