Crispy pomfret with sweetened soy

Crispy pomfret with sweetened soy

By
From
Hong Kong Diner
Serves
2-3
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
1/2 a thumb-size piece ginger
1 spring onion
1 x 400g whole pomfret, scaled and gutted, (swapsies: small flounder or lemon sole)
6 tablespoons cornflour, mixed with ½ teaspoon black pepper and ½ teaspoon salt
10 tablespoons vegetable oil, for shallow-frying

The sauce

Quantity Ingredient
4 tablespoons light soy sauce
2 tablespoons sugar
6 tablespoons hot water

Method

  1. Finely matchstick the ginger and spring onion (scallion) and set aside separately. Mix the sauce ingredients together in a small bowl or ramekin and stir until the sugar is fully dissolved.
  2. With the pomfret lying horizontally on a board, cut 3 or 4 vertical slits into the side of the fish, pushing the tip of the knife down just until you reach the bone, without slicing all the way through. Rub the chopped ginger all over the fish, followed by the seasoned cornflour (cornstarch). Take special care to coat the fins and tail with cornflour, to make sure everything is dry and ready for frying.
  3. In a large frying pan big enough to fit the whole fish, heat the oil to a high heat. Once the oil is smoking hot, lay the fish carefully in the frying pan and press down with a spatula to ensure every part touches the hot oil. Turn the heat down to medium-low and fry for 4–5 minutes, to cook the fish through without burning. Then turn the heat back up to high, turn the fish over and repeat the process on the other side; press down to crisp up the other side, then turn the heat down to medium-low and fry for a further 4–5 minutes.
  4. Once cooked, you should see that the slits in the fish will have opened up slightly, and the flesh inside should be whitish in colour and completely opaque.
  5. Remove the fish from the pan and place it on a couple of sheets of kitchen paper to drain any excess oil. Put the fish on a serving plate, and scatter the fine matchsticks of spring onion all over. Heat up the oil remaining in the frying pan to a high heat. Once smoking hot, pour a little of the oil over the sliced spring onion, then pour a few tablespoons of the sauce over the fish and serve.
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