Ingredients (for 4):
- Pomfret - 1 (around 1 kg)
- Egg - 1 (only using egg white)
- Potato starch - 1 tsp full
- Salt - 1/8 tsp
- Oil - 3 cup
- Ginger - 1 small piece
- Spring onion - 4 sprigs
- Long red chili - 1
- Garlic - 1 clove
- Chinese yellow wine - 2 tsp
- Dried flounder powder - 1 tbsp
- Chicken stock - 1/4 cup
- Fish sauce - 2 tsp
- Sugar - 1/2 tsp
- White pepper powder - dashes
- Potato starch - 1 tsp
- Sesame oil - 1 tsp
Procedures:
1. Cut the ginger and garlic into slices, and cut the spring onion into sections.
2. Remove the seeds of the red chili and cut into pieces.
3. Remove the side fins of the pomfret, then fillet the meat.
4. Chop the bones into several big pieces.
5. Cut the fish fillet into pieces.
6. Marinate the fish with egg white and put in fridge for one hour.
7. Mix the sauce by adding chicken stock, fish sauce, sugar, white pepper powder, potato starch and sesame oil together.
8. After one hour, season the fish with salt and potato starch. Mix well.
9. Heat the oil to medium heat level, and then pour in the fish and use chopsticks to separate them.
10. When the fish turns white, remove and drip off the excess oil.
11. Deep fry the fish bones until golden and crispy. Then remove and put on the serving plate.
12. Use 2 tbsp of oil to cook the ginger, garlic and spring onion.
13. Add the red chili and continue to cook for a short while.
14. Add the sauce after mixing well, and then add the fish back in. Stir well. Then add Chinese yellow wine and stir well.
15. Serve and sprinkle with dried flounder powder on top.
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