Deep Fried Black Pomfret - Sweet, Sour & Spicy

I have always wonder why black pomfret is cooked deep fried and not like its cousin the white pomfret - steamed. It is no doubt that the flesh of black pomfret is harder, so it is more suitable to deep fried it.

For the dish here, we cook it sweet, sour and spicy. A little bit of each. This style is fairly popular in the local restaurants. However, the taste still depends much on the cook of the day.

Of course, if you ask me, I prefer a home-cooked Black Pomfret i.e. the above.