Spicy Black Pomfret Fish

I was walking around the supermarket buying groceries for the week when i picked up a handout....

it was a recipe on how to cook black pomfret (bawal hitam). Black pomfret is a type of fish found mostly in the Indo-West Pacific and inhabits coastal areas. These countries include Indonesia, Thailand and Malaysia. A typical black pomfret can grow up to 2.5 feet (76 cm) maximum length.
Pomfret has a light texture and sweet, rich flavor. It has a high fat content, hence its alternate name, butterfish. You can marinade pomfret with tumeric powder and salt and fry it or if you want something a lil' bit more spicy...give this recipe a try!

1 black pomfret - rinsed and cleaned. Then make a cut across the flesh till the bone (so that it will cook quicker and absorb more taste).

Sprinkle a little salt and marinade for 15 minutes.

Rinse the salt very quicly under running water before frying.

Pat dry with paper towel and lightly dust with cornflour.

Fry in wok till golden brown.

Put aside.

Spicy sauce:-

3 to 5 red chillies ( remove seeds)

5 shallots

5 cloves garlic

1 cm galangal

2 cm ginger

1 large onion

Juice from 3 limes

Blend spicy sauce ingredients together till it becomes a paste.

Heat 2 tbsp cooking oil and lightly saute spicy paste until fragrant (about 3 to 5 minutes).

Make sure the paste doesn't burn. Add salt and sugar to taste.

Pour spicy sauce over cooked pomfret.

Serve with rice.

Yums!