Tested Recipe with Slight Adjustment Adapted from Choong Su Yin’s Harvest Rich
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)
- Heat up some oil, pan-fried the black pomfret until golden brown on both sides and dish out to a serving platter.
- Leave 2 tbsp of oil in the pan, saute black pepper and ginger until fragrant. Add in seasonings and bring to a boil.
- Thicken the gravy with cornstarch solution.
- Pour the sauce on the fried black pomfret, garnish with chopped spring onion and red chilli. Serve.