Simple Sweet and Sour Black Pomfret (Bawal Hitam, Parastromateus niger) Recipe

Sweet and sour fish is a simple dish that my kids love and is rather common in Chinese restaurants. Most of the eating outlets use Grouper but I found that Black Pomfret also taste nice when cooked this way. Sometimes I would cook black pomfret with tau cheo (fermented soya bean) with lots of ginger in it. However, both method of cooking brings out the flavours in this tasty fish. Anyway, I bought a fresh table size black pomfret(Bawal Hitam, Parastromateus niger) from my fishmonger at the wet market and decide to cook it in sweet and sour gravy. I did not use pineapple here because I do not have it in stock when I cook this.

Ingredients
Black pomfret, 1pc
Tomato sauce, 5 table spoons
Chilly sauce (optional), 1 table spoon
Tomato, 1 pc, cut into four
Garlic, 3 pcs, chopped finely
Onions, 1pc, cut into four
Salt to taste
Sugar to taste

Deep fry pomfret until it turns golden brown and then put it aside. Heat up wok and put in around 1 tablespoon of vegetable oil. Fry garlic until fragrant and add in the onions. Add a little water to prevent burning the tomato sauce. Put in the tomato sauce, chilly sauce, salt and sugar to taste. Bring to a boil and add in the fresh tomato. Pour the gravy over the fried black pomfret. Serve with steamed rice.