Another simple yet tasty fried fish with soy sauce.
The fish is crispy but not hard and the flesh is very fresh. Served with fragrant light soy sauce, the fried fish is very yummy-yummy with rice and sambal belacan.
Recipe Source - Hawker's Fair Simplified [modified]
Ingredients
4 medium size white promfret - cleaned, pat dry and make a few slits
some coriander leaves
some fried crispy garlic - I omit
some oil for frying fish
Sauce
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1/2 tsp salt
1 tsp sugar
1/2 tsp sesame oil
1/4 tsp dark soy sauce
1 stalk coriander leaves
100 ml water
- Pour sauce ingredients in a small saucepan, bring to boil for several minutes until fragrant. Remove the spring onions and coriander roots. Set aside.
- Heat up enough oil in wok, pan fry fish one at a time until cooked and crispy on both sides. Remove and place on serving platter. Finish frying the fish.
- Warm up sauce, then pour over the fish. Garnish with coriander leaves and serve immediately.
4 comments:
Kimmy, I love fish fried until crispy like this! I liek to eat it with sweet soya sauce mixed with chillies and sliced raw onions.
Hi Phong Hong, I totally forgot about the chillies. I think there was another spicy dish when I had this for dinner. Do you know that, my friend said I spoiled my hubby with all the food that I cooked. Shouldn't wives be cooking for my hubbies?
Hi Kimmy,
We love fried fish, and this dish looks really delicious!
Thanks for sharing with CYB!
Hi Joyce, the sauce tasted just nice with the fried fish. Not too salty or sweet but fragrant.
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