Belacan Fried Pomfret

Pomfret fish: A type of fish that is commonly used in Asian cuisine, known for its firm texture and mild flavor.

Belacan: A fermented shrimp paste that adds a rich, umami flavor to the dish. It is essential to toast it before using.

Salt: Enhances the overall flavor of the dish.

Turmeric powder: Adds a warm, earthy flavor and a vibrant yellow color to the fish.

Cooking oil: Used for frying the fish until it is golden brown and crispy.

When frying the pomfret fish, make sure the oil is at the right temperature before adding the fish. You can test this by dropping a small piece of belacan mixture into the oil; if it sizzles immediately, the oil is ready. This ensures a crispy exterior while keeping the inside moist and flavorful.

• Pomfret fish - Substitute with tilapia: Tilapia has a mild flavor and firm texture similar to pomfret, making it a good alternative.

• Belacan - Substitute with shrimp paste: Shrimp paste has a similar umami and salty flavor profile to belacan, making it an effective substitute.

• Salt - Substitute with soy sauce: Soy sauce can provide the necessary saltiness along with additional umami flavor.

• Turmeric powder - Substitute with curry powder: Curry powder contains turmeric and can provide a similar color and flavor profile.

• Cooking oil - Substitute with peanut oil: Peanut oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the Belacan Fried Pomfret to cool completely at room temperature. This helps to prevent condensation, which can make the fish soggy when stored.
• Wrap each piece of pomfret individually in aluminum foil or plastic wrap. This ensures that the flavors are sealed in and prevents the fish from drying out.
• Place the wrapped fish in an airtight container or a resealable plastic bag. If using a plastic bag, try to remove as much air as possible before sealing.
• Label the container or bag with the date of preparation. This helps you keep track of how long the fish has been stored.
• Store the Belacan Fried Pomfret in the refrigerator if you plan to consume it within 2-3 days. For longer storage, place the container or bag in the freezer.
• When ready to reheat, remove the fish from the refrigerator or freezer. If frozen, allow it to thaw in the refrigerator overnight.
• Reheat the fish in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat it in a microwave, but be cautious as this may affect the texture.
• Serve the reheated Belacan Fried Pomfret with a side of steamed rice or vegetables for a complete meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the Belacan Fried Pomfret on a baking sheet lined with parchment paper. Cover the fish loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes until warmed through. This method helps retain the crispy texture of the fish.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of cooking oil to the pan. Place the Belacan Fried Pomfret in the skillet and cover with a lid. Heat for about 3-4 minutes on each side until the fish is warmed through. This method is quick and helps maintain the fish's crispiness.

• Microwave Method: Place the Belacan Fried Pomfret on a microwave-safe plate. Cover the fish with a microwave-safe lid or another plate to prevent splattering. Heat on medium power for 1-2 minutes, checking halfway through. Be cautious with this method as it can make the fish soggy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the Belacan Fried Pomfret in the air fryer basket. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method helps to restore the fish's crispy exterior.

• Steaming Method: Place the Belacan Fried Pomfret on a heatproof plate. Set up a steamer and bring the water to a boil. Place the plate in the steamer and cover. Steam for about 5-7 minutes until the fish is heated through. This method keeps the fish moist but may soften the crispy texture.

• Bowl: For mixing the belacan, salt, and turmeric powder together.

• Frying pan: To fry the pomfret fish until golden brown and cooked through.

• Tongs: To carefully turn the fish while frying.

• Paper towels: For draining excess oil from the fried fish.

• Measuring spoons: To measure the belacan, salt, and turmeric powder accurately.

• Spatula: To help remove the fish from the frying pan without breaking it.

• Knife: For any additional cleaning or gutting of the pomfret fish if needed.

• Cutting board: To place the fish on while applying the spice mixture.

Prepare ingredients in advance: Clean and gut the pomfret fish ahead of time and store them in the fridge.

Use pre-toasted belacan: Purchase pre-toasted belacan to save the step of toasting and crumbling it yourself.

Marinate overnight: Rub the belacan mixture on the fish and let it marinate overnight for deeper flavor and quicker cooking.

Use a non-stick pan: A non-stick pan can make frying easier and reduce the need for excessive oil.

Drain efficiently: Use a wire rack instead of paper towels to drain the fried fish more efficiently and keep it crispy.