1 Whole white pomfret, cleaned (weighing about 3/4 lb)
1 tsp rice wine
Make several cross slits on both sides of the pomfret. Drizzle with rice wine, making sure it evenly coats the fish. Sprinkle with salt. Cover and refrigerate.
When ready to cook, dry the fish with paper towels. In a well seasoned wok, or non stick fry pan, heat three tablespoons of grape seed oil over medium-ish heat. Gently place the fish in the wok and fry until cooked through. My mom advised not turning the heat up too high as you want to slowly fry the pomfret so it does not burn or char the skin. Flip the fish over once to fry both sides. She also suggested the non stick pan as the skin does not stick to the pan. When the fish is cooked, drain on paper towels.
\2 Scallions, finely sliced
1 Tbsp finely minced ginger
2 Garlic cloves, finely minced
1/2 tsp sugar
1/4 tsp white vinegar
1/2 tsp salt
Heat 1 tbsp oil in a wok, add scallions, ginger and garlic and fry until fragrant. Add in the sugar, vinegar, salt and toss to incorporate. Carefully place the fish into the wok to coat with the sauce. The fish was delicious, though I have to say, Wai Po made it better.