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The black Promfret meat is more compact and has a slightly fisher smell than the white Promfret, so it is usually deep fried. The deep-fried toasted flavour of the crispy skin and fins make the black Promfret Sooooooo delicious.

Crispy Promfret in Garlic Oil

Recipe by Huang Kitchen, Angie Liew

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I am very lucky to have a caring sister who regularly supply me with a variety of fish bought fresh from the fishmongers in my hometown every time I go back home. This time around she gave me 3 fresh medium size black Promfret so I decided to fry one of them straightaway. The black Promfret meat is more compact and has a slightly fisher smell than the white Promfret, so it is usually deep fried. The deep-fried toasted flavour of the crispy skin and fins make the black Promfret Sooooooo delicious.

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Ingredients

▢ 1 Black Promfret, Large
▢ 1 bulb Garlic, minced
▢ 1 stalk Chinese parsley, or cilantro, to garnish
▢ ½ cup Vegetable oil

Instructions

Clean and rinse the fish, removing scales and guts. Pat dry thoroughly and score slits diagonally across both sides of the fish.
In a heated wok, put in the oil. Add the minced garlic and fry under low heat, stirring all the time until garlic is crisp and light golden in colour. Remove the crisp garlic from the oil and set aside.
Using the garlic oil, put in the fish. Fry using medium heat, turning the wok every few minutes to make sure the whole fish is fried crisp. On the last few minutes of frying, turn the fire to high to give the fish a truly crispy taste.
Place the fried fish on a serving plate. Top with the golden fried garlic and drizzle the black and soy sauce on it. Garnish with some Chinese parsely and serve warm with plain rice.
Dipping the fried fish in a small saucer of bird’s eyes chillies, mince garlic, sugar and calamansi juice is just heavenly.