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| Parenting Essentials |
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Panfried Pomfret with Black Bean Sauce |
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Fish is an excellent source of protein and some minerals. It is also often preferred to the heavier white or red meats.
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Serves: 4 people |
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1 medium-sized black pomfret |
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4 cloves garlic (finely chopped) |
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1 large knob ginger (shredded) |
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2 tablespoons preserved soya beans
(tau choo) |
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1 lime
(remove skin and cut lime skin into fine slices) |
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2 tablespoons cornstarch |
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100 ml water
(blended with a 1 teaspoon cornstarch) |
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1 tablespoon dark soya sauce |
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1 tablespoon light soya sauce |
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1 teaspoon sugar |
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soya bean oil for shallow frying |
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pepper to taste |
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| 1. |
Make 2 to 3 diagonal slits in the flesh on either side of the fish. Rub both sides of the pomfret with the light and dark soya sauce and a dash of pepper. Leave aside for 15 minutes. |
| 2. |
Cover the fish in cornstarch and press well to make cornstarch stick. |
| 3. |
Heat 1 tablespoon oil in pan and fry garlic and ginger till crisp. Lift and drain on a paper tower. Add remaining oil and fry pomfret till golden brown on the outside. Make sure the fish is well-cooked on the inside too. Lift, drain and place on serving dish. |
| 4. |
Mix water and blended cornstarch with preserved soya beans and simmer over low heat till gravy thickens. Add 1 to 2 teaspoon sugar to taste. Turn off heat, and squeeze juice from half the lime into sauce. Pour hot sauce over fish and serve immediately. |
| 5. |
Garnish with crispy garlic and ginger. |
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Note: If you are preparing the fish ahead of time, do not pour the sauce over the fish until you are ready to serve.
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