1 black pomfret, about 800g
Enough oil for deep-frying
½ tsp salt
¼ tsp pepper
1 tsp fish sauce
A little monosodium glutamate (optional)
1 tsp sesame oil
1 tbsp cornflour
Clean fish well and make 2 diagonal cuts on each side of the body. Marinate fish with seasoning (A) for 15-20 minutes. Heat enough oil in the wok and deep-fry fish until golden and crispy. Dish out and place on a serving plate. Add the sambal on the fish and serve with an extra serving of the sambal.
Sambal 5 fresh red chillies 2 red bird’s eye chillies 1 tbsp cincaluk 3 calamansi limes, squeezed for juice 30g toasted belacan 1 tsp fish sauce ½-¾ tsp sugar or to taste.
Process chillies, cincaluk and belacan in an electric food processor. Add the lime juice and blend to the required consistency. Put the sambal into a small bowl and season to taste with fish sauce and sugar.
Thanks to Amy Beh