Black Pomfret in Dark Sauce

    The smell of ginger and all the other seasonings helps to mask the fishy taste of the black pomfret.


    North Region, Singapore
    3 people made this


    • 1 black pomfret, about 400g
    • 4 slices ginger
    • ½ cup water
    • 1 tbsp oyster sauce
    • 1 tsp dark soy sauce
    • A pinch of sugar
    • ½ tbsp cornflour (mixed with 1 tbsp water)


    1. Deep-fry a black pomfret until golden brown on both sides. Remove from pan.
    2. Fry the ginger in a hot oiled pan until fragrant.
    3. Add water, oyster sauce, dark soy sauce, sugar and cornflour water. Mix well and cook until it boils. Remove from pan and pour over black pomfret. Serve.

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