Recipe courtesy of Ann Lian


  1. Using a food processor, finely shred ginger and tumeric.
  2. To prepare the fish, sprinkle some corn starch and salt onto one side of the fish.
  3. In a pan, add some cooking oil and fry the side of fish coated in corn starch until crispy then put aside.
  4. Using the same pan and oil, fry the ginger and turmeric until crispy. Sprinkle salt and put aside.
  5. In the same pan, add some more cooking oil and add the black vinegar, sugar, soy sauce and a little water to deglaze the pan. Bring to a slow boil then place the fish back into the sauce with the un-fried side down, cover the lid and cook on low heat for 2 minutes.
  6. Ladle the fish onto a plate, pour the sauce over and garnish with the crispy fried ginger and turmeric strips.



  • 100g ginger, finely shredded
  • 20g turmeric, finely shredded
  • 1 black Pomfret (any fish except mackerel)
  • Corn starch, to season
  • Salt, to season
  • Cooking oil
  • 2 tbsp black vinegar
  • 1 tsp sugar
  • 2 tbsp light soy sauce
  • Water