Bean Paste Black Promfret

With the recent unpredictable weather, we are having difficulty getting our usual supply of deep-sea siakap fillets from our regular fish monger. He has been complaining that his suppliers' fishes are not up to his expectation so he rejected the fishes supplied to him.

So last weekend, PiggyBeng ended up with a huge black promfret instead. Normally MIL will cook assam curry with it but she was busy this week so no time to get the necessary ingredients. Not wanting the fish being kept too long in the freezer, I decided to fry it yesterday...

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Ingredients

• 3 slices Black promfret fillets


• 5-6 pcs Shallots


• 1" Ginger


• 1-2 Chili padi


• 1tbsp Bean paste (tau-cheung)


• 3/4 cup Water

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Methods

1. Heat up wok with oil and fry the promfret fillets until golden brown. Lift up.


2. Use remaining oil in wok, fry ginger till fragrant, add in chili padi, stir for 1 minute and add in shallots, fry till soft.


3. Add in bean paste, stir for a while and add in water, continue to stir till all well mixed, put in the fried promfret fillets and let it cook in the sauce for 2 minutes, turning it ocassionally.