Golden Pomfret in Dark Soy Sauce and Rice Wine
I realized through much trial and error that the best fish for frying in a combination of dark soy sauce and rice wine is none other than the Golden Pomfret.
The skin of the golden pomfret it seems is rather elastic and hard to tear for some reason, much like the skin of the shark. Of course the shark’s skin is probably tougher. So because of this elasticity, the fish after frying still looks really presentable. Unlike the black pomfret or some other variety of fish. In fact the taste of the golden pomfret fried is delicious.
All you need is a little corn starch and it fries to a nice golden brown. Very nice. The interesting thing about the Hakka rice wine is that once it is added into the hot oil, it bubbles and kind of caramelises the oil into a sauce.
It is also the only fish that we would eat until it is left an unrecognizable carcass of bones. Steaming doesn’t cut it. Frying is better.
1 medium Golden Pomfret
3 inches of Ginger (julienned)
Olive Oil for frying
Corn Starch for coating the fish
2 tbsp Dark Soy Sauce
3 tbsp Hakka Rice Wine
1. Heat oil in wok, then fry the ginger strips under low fire until crispy and slightly brown. Reserve the ginger aside.
2. Coat the pomfret with corn starch, just enough to cover the surface of the fish. Heat some more oil, sufficient for the size of the fish and when the oil is heated, fry the pomfret 5 minutes on each side under low fire.
3. Add the rice wine, and then the dark soy sauce and allow the sauce to bubble until the sauce goes into the fish. Once the fish is sufficiently doused in the sauce, serve with the ginger as garnishing.