Black Pepper Fish

Tested Recipe with Slight Adjustment Adapted from Choong Su Yin’s Harvest Rich

Black Pepper Fish


1 x 550g black pomfret

1 thumb size young ginger (pounded)

1 tbsp coarsely ground black peppercorns


½ cup water

1/3 tsp salt

1 ½ tsp sugar

1 tbsp oyster sauce

1 tsp dark soy sauce

½ tbsp light soy sauce


1 tsp cornstarch mixed with 1 tsp water


1 stalk spring onion (chopped)

½ red chilli (deseeded and chopped)

Preparation Instructions:

  1. Heat up some oil, pan-fried the black pomfret until golden brown on both sides and dish out to a serving platter.
  2. Leave 2 tbsp of oil in the pan, saute black pepper and ginger until fragrant. Add in seasonings and bring to a boil.
  3. Thicken the gravy with cornstarch solution.
  4. Pour the sauce on the fried black pomfret, garnish with chopped spring onion and red chilli. Serve.

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