Fried Ginger Golden Pomfret

Fried Pomfret

Fish is one of our favorite food at home. We consume all types of fish but the among the favorites are golden pomfret, black pomfret, sea bass, sea perch or sometimes called barramundi, grouper, tuna, sting raw, salmon, mackerel, tropical scad, and basa. Depending on the recipe, we cook differently with different variety of fish. For example when we steam fish, only a few of the fish are ideal for steaming. When we fry, there are the other types of fish which we choose from and cooking curry is also similar.

Ginger and Fried Pomfret

I like to use golden pomfret, sting raw, grouper or even tilapia for steaming. As we consume lesser of fresh water fish, so tilapia was always the less preferred choice. Steaming with the golden pomfret would require the same ingredients as with the other fish. Frying is obviously simpler than steaming as we only have to fry the fish with cooking oil and when done, garnish with fried ginger and a few drops of light soy sauce.

Egg Tomato Omelette

After frying the fish, use the cooking oil that is left in the wok to fry other cuisines. The oil has retained the fish aroma that will make the next cuisine really flavourful. Egg omelette is one cuisine that will be great to fry with the used cooking oil. When we steam the fish, there are a few extra steps but simple enough to follow. Clean and put the fish in a deep ceramic plate, garnish with chopped or grated ginger, then drop about two spoonful of oyster flavoured sauce, and three spoons of sesame seed oil on the fish. Put the plate in a steamer for twenty minutes. Serve when the cuisine is still hot.