Black Pomfret with Crispy Ginger and Balsamic Vinegar Sauce

Recipe sourced: Ann Lian from Family Kitchen with Sherson
Ingredients:
100g ginger, finely shredded
20g turmeric, finely shredded
1 black pompfret or any fish except mackerel
Corn starch, to season
Salt, to season
Cooking oil
2 tbsps Chinese Black Vinegar ~ i used Balsamic Vinegar
1 tsp sugar
2 tbsps light soy sauce
Water

Method:

Using a food processor, finely shred ginger and turmeric.

To prepare the fish:

Sprinkle some corn starch and salt onto one side of the fish.

In a pan, add some cooking oil and fry the side of fish coated in corn starch until crispy then put aside.

Using the same pan and oil, fry the ginger and turmeric until crispy.

Sprinkle salt and put aside.

In the same pan, add some more cooking oil and add the black vinegar (balsamic vinegar), sugar, soy sauce and little water to deglaze the pan.

Bring to a slow boil then place the fish back into the sauce with the un-fried side down, cover the lid and cook on low heat for 2 minutes.

Ladle the fish onto the plate, pour the sauce over and garnish with the crispy fried ginger and turmeric strips.