PHOTO CREDIT AND RECIPE TAKEN FROM THIS ARTICLE:
It only requires 30 mins and 4 ingredients, whip up this dish if you’re short on time to cook! There are many types of pomfrets (golden, black, silver, Chinese), but the best pomfret for this dish is the Black Pomfret because the meat tends to be firmer
1 Pomfret 350g
1/4 teaspoon Salt
2 tablespoon Corn flour
8 tablespoon Oil for frying
1/ Rinse the fish and pat dry
2/ Rub salt on the fish skin as well as the inside of the fish. Then coat the whole fish generously with corn flour on both sides.
3/ In a wok, add in the oil and heat over high fire.
4/ When the oil is boiling, shake off the extra flour from the fish and place it in the oil to fry for about 3-4 mins.
5/ Turn the fish over and fry for another 3-4 mins.
6/ Remove and place the fish on a kitchen towel to absorb the excess oil.
Serve with steamed rice, chili sauce and lime.