1 black pomfret/red snapper
150 g ginger – shredded thinly and deep fry till crispy
5 cloves garlic – minced and fry till golden & crisp
2 tbsp black vinegar
1 tbsp sugar
3 small rock sugar
3 tbsp light soy sauce
2 tbsp kicap manis
1 tbsp oyster sauce
50 ml water
1 tsp corn flour
1) Cleaned fish and cut some deep slices on both side of the fish. Rub lime all over the fish and season with salt, turmeric powder and corn flour for 20 minutes.
2) Heat oil in a wok and deep fry the fish till crispy on both sides. Drain and place on a serving plate. Place the crispy ginger and garlic on top evenly.
3) Bring sauce ingredients to a slow boil in a saucepan, Test taste and adjust accordingly. Pour the sauce over the fish. Serve hot.