|
Ingredients
|
Quantity
|
|
Pomfret
|
450gms
|
|
Lime juice
|
1 tbsp
|
|
Salt
|
to taste
|
|
Flour
|
¼ cup
|
|
Oil
|
for frying
|
|
Chopped garlic
|
1 tbsp
|
|
Ginger –julienne
|
2 tbsp
|
|
Salted black beans
|
1 tbsp
|
|
Water
|
¼ cup
|
|
Soy sauce
|
1 tsp
|
|
Vinegar
|
1 tsp
|
|
Cornstarch
|
1 tsp
|
|
Red chillies – slit lengthwise
|
5
|
|
Green chillies – slit lengthwise
|
5
|
|
Chopped red capsicum
|
¼ cup
|
|
Chopped green capsicum
|
¼ cup
|
|
Chopped spring onion
|
¼ cup
|
Clean, wash and slice the fish. Rub with lime juice and salt and
keep aside to marinate for 20 minutes. Dust lightly with flour and deep fry in
hot oil until done and crisp Set aside. Heat oil in a wok. Add chopped garlic
and stir-fry until golden. Add ginger and stir fry for two minutes. Add salted
black beans.
Add water, soy sauce, sugar, vinegar and salt. Dissolve cornstarch
in a little water and add to the sauce, stirring continuously. Add red chillies,
green chillies, red capsicum, green capsicum and spring onions. Stir for a
minute and pour over the fish.
NOTES: Fried fish served with black bean sauce
