Ingredients:

1 white pomfret
vegetable oil

Methods:

Thaw your pomfret if it is frozen. Score across the body on both sides, 3-4 scores.

The is wok the best for frying pomfret. Heat the oil in medium to low heat. The oil should come up to the side of the fish. Add the pomfret and turn the heat down. It takes about 10 minutes on each side. Watch out for the splatter. To turn the fish, slowly scrape the bottom of the pan to loosen the fish. If the fish is ready, it should be very easy to do so. The trick to crispy pomfret is low heat. This may take awhile, but the result is well worthwhile.

Crispy pomfret is eaten with rice and chili fish sauce.

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