Fried Pomfret with Ginger

I love fish. And for that, Ah Po spread a rumor about eating fish makes people smart to convince my nephew and niece to eat more fish!

Fried pomfret with ginger is one of most favorite dish and Ah Po used to make it a lot for me. It's a simple dish but yet, so delicious and you'll never resist sucking on the salty yet sweet, crispy fins (except when they're burned as in mine). My attempt on this dish didn't turn out as crunchy and crispy the way Ah Po made it. In fact, there's sporadic areas that burned more so than the others; perhaps I didn't coat the fish with cornstarch evenly...? And if she sees the ginger that I julienned, she'd be shock!

Fried Pomfret with Ginger
1 white pomfret, gutted, cleaned, wiped dry and sprinkled with salt
1 tbsp of cornstarch
4 tbsp of julienned ginger
1 tbsp of soy sauce
1 tbsp of sugar
Oil for frying

Coat the salted fish with cornstarch.
Heat wok and add oil when the wok is shimmering hot.
Lower the fish into the oil carefully to avoid splattering.
Fry until golden brown before flipping and fry the other side of the fish until golden brown too.
Remove fish and place on serving plate.
Remove all oil except 2 tbsp.
Fry the julienned ginger until crispy. Remove and place on top of the fish.
Add soy sauce and sugar to the oil in the wok and cook till it thickens.
Spoon over the fish.
Serve hot with white rice.