Often I’m asked do I cook to create a post for the blog, or do I take pictures of whats already happening in the kitchen. Truth is, its equally both. Some days I have the luxury of time and most likely an idea stuck in my head that I need to get out and create. Other times, its something I’ve made for the family, and if I can remember to click a picture I run to do a quick shot before I need to serve it out hot. Sometimes it only occurs to me seconds before I plate up, ” Hey this looks good, its picture and sharing worthy !” and all I have time for is a iPhone picture. And thats what ends up more on Instagram and less on the blog. So sharing with you today is one such single quick shot of this gorgeous Black Pomfret with a riot of simple flavours. I have to confess, what Asian food does to me, I don’t think any other cuisine can ever measure up. This Chinese Crispy fish reminds me of one such day when we were at the casino in Macau, and I remember at the restaurant we had ordered a wide spread and the one dish really stuck with me over all, was this fish. So this weekend, at home we are recreating that day, with this Crispy Fish and playing some┬áChinese food themed online games – btw we play new casino games every month at Royal Vegas. Nothing like doing it like the Chinese, good food and some gaming ! ┬áRecipe was tweaked a bit, using the ingredients I had at hand, and this turned out equally beautiful. The Hero being the Crispy Ginger and the Vinegar. The recipe calls for some fresh turmeric as well as ginger. I didn’t have some at home so I made it just without. Have used fresh tender ginger, here in India we do get a stronger drier variety, which packs quite a spicy flavour, but for this I’ve used the fresher and more tender and juicy kind. The Pomfret was big enough to generously feed 3 people.



150 gms Fresh Root Ginger – very finely sliced

1 Black Pomfret – cleaned and gutted

1/2 cup cornflour to dust and coat the fish

Fresh coriander to garnish

4 tbsp Black Vinegar – Chinkiang Vinegar

4 tbsp Light Soy Sauce

2 tbsp Brown Sugar

1 tbsp cornflour mixes in 2 tbsp water

1/2 cup water

oil for deep frying


Clean and pat dry the fish. Make deep gashes along both the sides and dust well with the cornflour. Get enough flour in between the gashes and all over the fish and set aside.

Finely slice the ginger and deep fry in batch in oil with golden brown. Drain on kitchen towel and set aside.

Now deep fry the fish in a shallow wide pan. Fry well on both sides till crispy, remove and drain off excess oil.

Now quickly make the sauce. In a small pot, bring to boil the vinegar, soy, sugar and 1/2 cup water. As it reduces a bit add the cornflour mix and wait till the sauce thickens. Pout this sauce over the crispy fish and garnish with the Crispy fried ginger and corriander,

Serve with steamed rice.





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