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KY fried pomphret fish
KY’s Fried Pomphret fish – THE PWN!

Well, everyone now knows I can cook awesome Kung Pao Chicken, but KY’s cooking skill doesn’t end there. Today we shall learn about the famous fried pomphret fish that I make. Of course, recipe included.

The Ingredients:

  • Pomphret fish x 2, fresh
  • Shallots (small onions) – 4-5
  • Garlic – half clover
  • Ginger – few slices
  • tomatoes – 3 for decoration
  • Chilli Padi – according to your taste buds
  • Oil, salt, and soya sauce

The Steps:

  • Apply some salt on the fish, make sure it’s dry
  • Heat up the oil, then fry some the ginger, garlic, and shallots in succession
  • Take out the fried stuff, but leave the oil in the pan
  • Fry the fish now! If the fish are dry then they won’t stick on the frying pan, and oil won’t splash out to your beautiful apron. Fry till golden brown
  • Put the fish on the plate, and put the prefried shallots, garlic, and ginger on top
  • Cut the tomatoes and decorate your dish
  • Pour 2-3 spoonful of soya sauce to the fish

Looks best or not? Any hot chicks who wants to date me, you know my email. hehe

housemate satisfied with the pomphret fish
Satisfied housemates, AGAIN!

Cooks, Seafood

Discuss : KY can cook – Fried Pomphret Fish

  1. […] Well, after showing you boys and girls my cooking prowess here, here, and here. I’ll let you in some exotic stuff that I myself haven’t master yet. Introducing Pho, pronounced as “fe-er”, or Vietnamese beef noodle soup. […]

  2. […] I think adding a little bit of parsley might give a better presentation, sort of like how I dressed up the fried pomphret. You can try this method with other type of fish too, though the result might be less optimal. Related Posts: […]

  3. […] is something really simple to cook (as opposed to kung pao chicken or fried pomphret), and you can always replace scallops with prawns or even sausages (on a budget). So don’t […]

  4. Temptating ! Red, green, lilac, very nice color

  5. Wow, temptating ! Red, green and lilac, nice colors

  6. chumpman,
    Thanks! 😀

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