Spring onions, white parts onlyCut lengthways into long strips2 stalks
ShallotsFinely sliced5-6
Young gingerJulienned20 g
Garlic clovesFinely chopped4
Whole fish (black pomfret, golden pomfret, sea bass, snapper, or other firm white fish)Thoroughly washed, trimmed and scored with shallow cuts across the flesh450 g
Ground white pepperA few dashes~¼ tspest.
Salt1 tsp
Cornflour1 tbsp
Oil for fryingFragrant oil from frying the aromatics
~½ cupest.
Fragrant oil for sauceFrom frying the aromatics1 tbsp
Water80 ml
Light soy sauce2 tbsp
Oyster sauce½ tbsp
Sugar½ tsp
Ground white pepper for sauceA few dashes~¼ tspest.
Spring onions for garnishFinely sliced~2est.
Fresh corianderRoughly chopped~½ cupest.
Steps
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1
Select a fresh whole fish with clear eyes and firm flesh. Thoroughly wash the fish to remove all blood. Make shallow cuts along the fish body to ensure even cooking.
2
Sprinkle white pepper on both sides of the fish. Season both sides generously with salt, rubbing it into the cuts and inside the belly.
3
Lightly dust both sides of the fish with cornflour, patting it gently to adhere. This prevents splattering and creates a crispier skin.
4
Heat oil over medium-low heat. Add spring onion whites, then sliced shallots. Stir gently to infuse the oil with aromatics.
5
When the spring onions begin to separate, add the julienned ginger. Continue stirring gently without increasing heat to allow flavours to infuse into the oil.
6
After frying for 3–4 minutes until the aromatics are light golden brown, add the chopped garlic. Stir well and continue until fragrant.
7
Remove from heat and separate the aromatics from the oil. Drain aromatics on kitchen paper, spreading them out to keep crispy. Reserve the fragrant oil for frying the fish and making the sauce.
8
Clean the pan with paper towel to remove any burnt aromatics. Heat the fragrant oil over medium heat. Test the oil temperature with a wooden chopstick—when rapid bubbles rise around it, the oil is ready.
9
Gently place the fish in the hot oil without moving it. Allow the skin to set properly before attempting to flip or move the fish.
10
After 1–2 minutes, check the fish. Gently move the oil around without moving the fish. Flip after another 1–2 minutes and repeat, moving it to areas with more oil if needed for faster cooking.
11
Continue frying until the fish is 70–80% cooked, about 7 minutes total. The fish is done when the flesh feels very firm or the eyes pop up.
12
When the fish is cooked, remove from heat. Pour out most of the oil, leaving about 1 tablespoon of fragrant oil in the pan. Do not turn the heat back on yet.
13
Add 80 ml water, 2 tablespoons light soy sauce, and ½ tablespoon oyster sauce to the pan. Turn heat to medium or medium-high and bring to a boil.
14
Once the sauce boils, add ½ teaspoon sugar and a few dashes of white pepper. Stir to combine and remove from heat.
15
Place the fish on a serving plate. Sprinkle with finely sliced spring onions and roughly chopped coriander if desired. Pour the sauce over the fish and top with the crispy aromatics.
PrimedTableBETA
