Wednesday, March 23, 2005

Cá Chim Chiên Dầu Hào

Crispy silver pomfret with oyster sauce

1 silver pomfret, cleaned with few deep cuts on the thick part of the fish
cooking oil
1 stalk green onion, thinly sliced
5 dried hot red peppers
1 tablespoon (T) oyster sauce
1 tablespoon (T) white wine
1 clove of garlic, minced
fresh ground black pepper

Deep fry the fish 6-8 minutes or until it's crispy, remove. Remove the oil.
Reheat the pan then add 1 T. oil, stir fry garlic, hot pepper until fragant. Add wine, oyster sauce. Stir until the liquid has almost evaporated.
Place fish on a dish, sprinkle with green onion. Pour the sauce over, served.

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