Deep Fried Black Pomfret with Ginger

by Kai Xin Neo

Black pomfrets are distinct members of the pomfret family with coarser flesh compared to the rest of its family members (eg. Chinese Pomfret/White Pomfret). However, this fish can be a family favourite if cooked the right way! Given its coarser flesh, it is more suitable for deep-frying and pan-frying as opposed to steaming. Try this simple recipe today!

Prep Time : 5 min

Cook Time : 20 min


3-4 persons


  • 1 black pomfret

  • 100g ginger

  • 2 tablespoons light soya sauce

  • 1/2 tablespoon sugar

  • 3 tablespoons water

  • 300ml cooking oil

  • 20g Chinese parsley


  1. Rinse the black pomfret and score it slightly on both sides of the fish

  2. Cut ginger into long narrow pieces and set aside

  3. Heat up the cooking oil and fry the black pomfret until its skin turns a crispy golden brown. Remove from the oil and set aside.

  4. Using a separate wok/pan, add 2 teaspoons of oil to it and stir fry ginger slices until they turn golden

  5. Mix in the soya sauce, water as well as sugar. Continue sauteing this mixture for about 10 seconds or so.

  6. Turn the heat off and pour the sauce all over your deep fried pomfret! Garnish with parsley and serve immediately.

Recipe adapted from:

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