Fried pomfret

Fried pomfret

Chion trey chab

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 small flat, fine-fleshed fish, (e.g. pomfret, dart, bream, flounder)
2 tablespoons vegetable oil
1 small cucumber
1 spring onion, green part only
1-2 small red chillies
1 tablespoon dark soya sauce

Method

  1. Clean and scale the fish, removing any dark stomach lining. Using a cleaver, chop out the gills in a small circle, leaving the rest of the head in good shape. Chop off the fins, if preferred. Wash the fish well, make three diagonal slashes across each side, and wipe the fish dry.
  2. Heat a suitably sized frying pan. Add the oil, and when it is hot put in the fish, frying it on high heat for 1 minute then turning the heat down a little to medium-high for a further 2 minutes or until cooked and crisp on one side. Now turn the heat up again, flip the fish over and repeat the process on the second side. The fish should remain intact and crispy.
  3. Meanwhile cut a small cucumber in half lengthwise, then cut two small ridges lengthwise in the skin to make slices decorative. Slice the cucumber across into medium slices and fan the slices around one end of an oval plate about the right size to accommodate the fish. Form the green spring onion leaves into curls and the chillies into flowers.
  4. When the fish is cooked, brown and crisp, drain off the oil, put the soya sauce into the pan and turn the fish once or twice to coat and flavour it. Dish out onto the plate decorated with cucumber and garnish with onion curls and chilli flowers.
Tags:
SBS
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