Wineshark Home Cooking - Pan-Fried Black Pomfret with Belacan 馬拉盞燒黑鯧

Ingredients (for 4):

• Pomfret - 500g
• Dried shrimp - 10g
• Belacan - 1 tsp
• Garlic - 2 cloves
• Shallot - 2 
• Sugar - 1/2 tsp
• Red chili - 1

Procedures:

1. Clean the pomfret and then use kitchen paper to soak dry on the skin and inside.

2. Soak the dried shrimps with sufficient water just able to submerge, then chop them finely. Retain the water for later use.

3. Peel the skin off the garlic and shallot and chop finely. Cut the red chili into small pieces.

4. Heat the wok with 3 tbsp of oil at high heat, then lower to medium heat and add in the pomfret. Pan-fry till golden.

5. Flip the pomfret over and continue to pan-fry the other side until golden.

6. Remove the pomfret for later use.

7. Heat the wok at medium heat again, then add in the chopped garlic and shallot, cook until fragrant.

8. Add in the dried shrimp and red chili and continue to stir-fry.

9. Add in Belacan, sugar, and the water used to soak the dried shrimps in. Stir well.

10. Add in the pomfret and make sure the sauce is able to coat the pomfret. Cook until the sauce has been dried.

11. Serve.