Spicy Sweet and Sour Pomfret Recipe
Ingredients
| Ingredients | Quantity |
|---|---|
| Fresh pomfret fish | 500 grams |
| Vinegar | 3 tablespoons |
| Salt | 2 tablespoons |
For the Sauce
| Ingredients | Quantity |
|---|---|
| Large onion | ½, finely chopped |
| Garlic cloves | 3, minced |
| Tomato ketchup | 2 tablespoons |
| Chili sauce | 1 tablespoon |
| Oyster sauce | 1 tablespoon |
| Green bird’s eye chilies | 10 pieces |
| Chicken seasoning powder | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Sugar | 1 tablespoon |
Instructions
-
Prepare the Fish:
- Thoroughly clean the pomfret, removing any scales and innards if necessary.
- Rub the fish with vinegar and salt to enhance flavor and remove any fishy odor.
- Let the fish marinate in this mixture for 15 minutes.
- Rinse the fish well under cold water and pat dry with paper towels.
-
Fry the Fish:
- Heat enough oil in a frying pan to cover the fish.
- Fry the pomfret until it turns golden brown and is fully cooked through. Set the fish aside on a paper towel to drain any excess oil.
-
-
Prepare the Sweet and Sour Spicy Sauce:
- In a separate pan, heat a bit of oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until they become fragrant and slightly golden.
- Add in the tomato ketchup, chili sauce, and oyster sauce, stirring until everything is well combined.
- Next, add the green bird’s eye chilies for heat.
- Season with chicken seasoning powder, black pepper, and sugar. Stir and let the sauce simmer gently.
- Taste the sauce and adjust seasonings as needed to achieve a balance of sweet, sour, and spicy.
-
Combine and Serve:
- Once the sauce has thickened slightly, turn off the heat.
- Pour the sauce over the fried pomfret, ensuring it’s evenly coated.
- Serve the Spicy Sweet and Sour Pomfret hot, garnished with extra chilies or spring onions if desired.
Enjoy your flavorful, Indonesian-inspired dish!
