Name: Crispy Pomfret with Sweetened Soy (煎鯧魚)
Yield: Serves 2–3
Cuisine: Chinese
Ingredients: ½ a thumb-size piece of ginger; 6 tablespoons cornflour (cornstarch), mixed with ½ teaspoon black pepper and ½ teaspoon salt; 4 tablespoons light soy sauce; 1 x 400 g (14 oz) whole pomfret, scaled and gutted (swapsies: small flounder or lemon sole); 10 tablespoons vegetable oil, for shallow-frying; 1 spring onion (scallion); 6 tablespoons hot water; 2 tablespoons sugar

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Ingredients

½ a thumb-size piece of ginger
1 spring onion (scallion)
1 x 400 g</

Method

Finely matchstick the ginger and spring onion (scallion) and set aside separately. Mix the sauce ingredients together in a small bowl or ramekin and stir until the sugar is fully dissolved.

With the pomfret lying horizontally on a board, cut 3 or 4 vertical slits into the side of the fish, pushing the tip of the knife down just until you reach the bone, without slicing all the way throu