Pan-Fried Black Pomfret with Crispy Ginger & Black Vinegar Sauce


1 no x 450g black pomfret (cleaned)

100g young ginger (shredded)

Adequate cooking oil for pan-frying


½ tsp salt


1 tbsp corn flour

Black vinegar sauce:

2 tbsp black vinegar

2 tbsp light soy sauce

1 tbsp caster sugar


1 stalk spring onion (chopped)

1 stalk cilantro (sectioned)

Preparation Instructions:

  1. Marinate the black pomfret with salt and coat evenly with corn flour.
  2. Heat up a non-stick skillet with adequate cooking oil for pan-frying.
  3. Add in shredded young ginger. Saute until crispy and golden brown. Remove and drained.
  4. Use the remaining oil to pan-fry the black pomfret until golden brown on both sides. Remove and transfer to a serving platter.
  5. Remove the excess cooking oil from the skillet.
  6. Add in black vinegar, light soy sauce and caster sugar. Bring to a boil. Pour the black vinegar sauce on top of the fish.
  7. Top with crispy ginger, garnish with chopped spring onion and cilantro.

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