Chinese Style Fried Pomfret

Share
9 Ratings
8 Reviews
Print
Recipe By Vahchef
22 m
2 servings
196 Cals

Capsicum Oats Fry

A dry curry, prepared with the combination of capsicum and oats, goes well with chapati, ...

Carrot And Apple Sandwich

Carrot, apple, and raisins are a great combination in form of a sandwich, which is easy t...

Grilled Dhokla Sandwich

For breakfast, snack or any party, potluck then you must try Sandwich Dhokla. It is quick...

Masala Ghee Rice

Masala ghee rice is one of the easiest and yummiest recipes you can prepare in a short p...

Crispy Sweet Potato

Crispy sweet potato is a flavorful snack. Sweet potatoes contain storage proteins called ...

Chana Soya Masala Saag

Chana soya masala saag is an interesting dish made with saag masala which has a very good...

Chinese Style Fried Pomfret Recipe, How To Make Chinese Style Fried Pomfret Recipe

Name: CHINESE STYLE FRIED POMFRET
Prep time: 10 min
Cook time: 12 min
Total time: 12 min
Yield: 2

Tasty and crispy deep fried black pomfret fish with ginger is a Chinese dishes recipes that you must try to cook. This is a special fish dinner recipes that will increase your appetizing

About Recipe

How to make CHINESE STYLE FRIED POMFRET

(9 ratings)

8 reviews so far

Prep time
10 mins

Cook time
12 mins

Total time
22 mins

Author : Vahchef
Main Ingredient : Fishes & sea-foods

Servings : 2 persons
Published date : January 30, 2019

Ingredients used in CHINESE STYLE FRIED POMFRET
• Pomfret fish - 1 number.
• Cornflour - 3-4 tablespoons.
• Salt - to taste.
• Sugar - 1 tea spoon.
• Vinegar - 2 tablespoons.
• Carrot, juliennes - 2 tablespoons.
• Chinese cabbage - 2 tablespoon.
• Cucumber, juliennes - 1 number.
• Tomato, juliennes - 2 numbers.
• Bell pepper, juliennes - 1 number.
• Spring onions, juliennes - 1 bunch.
• Oil - as required.
• Garlic, finely chopped - ½ tea spoon.
• Ginger, finely chopped - ½ tea spoon.
• Chili paste - 1 tea spoon.
• Chili sauce - ½ tea spoon.
• Tomato ketchup - ½ tea spoon.
• Green chili sauce - ½ tea spoon.
• Soya sauce - 1/4 tea spoon.
• Sugar - 1 pinch.
• Pepper corns, crushed - ½ tea spoon.
• Fish sauce - ½ tea spoon.
• Vinegar - 1 tea spoon.
• Water - 5-10 ml.
• Spring onions, chopped - 1 tablespoon.
Method:
With help of the knife, make some gashes vertically over the pomfret fish and again cut them horizontally till your knife touches the bone (cut on both sides of the fish). Add a little salt to corn flour, hold the fish and rub the cornflour all over the fish and in the slits too and keep aside. In a bowl, take some sugar, add vinegar, few drops of water if required and mix well to dissolve the sugar. Add thin juliennes of carrot, Chinese cabbage, cucumber, tomato, bell pepper and spring onions. Toss the vegetables well with the sugar-vinegar dressing and keep aside. Heat oil in a pan and when the oil is hot, carefully drop in the cornflour coated fish and fry on both sides until the fish is golden in color and crisp. For making the sauce, take little oil in a pan and when the oil is hot, add in some finely chopped ginger and garlic. Fry well till you get a nice color. Add chili paste, chili sauce, tomato ketchup, green chili sauce, soya sauce, sugar, crushed pepper corns, fish sauce, and vinegar. Mix the sauces and add a little water to adjust the consistency. Remove the fried fish and just dip it in the sauce on one side, remove and arrange it over the bed of salad. Pour the extra sauce over the fried fish, sprinkle some spring onions and serve hot.