Comments on: Fried Black Pomfret with Chilli Sambal Paste http://www.deliciousasianfood.com/2007/06/11/fried-black-pomfret-with-chilli-sambal-paste/ Recipes for home-cooked food and reviews of Malaysian food Sun, 14 Mar 2010 18:56:21 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Niki http://www.deliciousasianfood.com/2007/06/11/fried-black-pomfret-with-chilli-sambal-paste/comment-page-1/#comment-5279 Niki Fri, 31 Oct 2008 09:25:58 +0000 http://www.deliciousasianfood.com/2007/06/11/fried-black-pomfret-with-chilli-sambal-paste/#comment-5279 What pathetic picture11?? Yummy, the fish turned out great ! Thanks 4 the recipe !! What pathetic picture11?? Yummy, the fish turned out great ! Thanks 4 the recipe !!

]]> By: pablopabla http://www.deliciousasianfood.com/2007/06/11/fried-black-pomfret-with-chilli-sambal-paste/comment-page-1/#comment-1678 pablopabla Wed, 13 Jun 2007 08:21:02 +0000 http://www.deliciousasianfood.com/2007/06/11/fried-black-pomfret-with-chilli-sambal-paste/#comment-1678 <b>Rasa Malaysia</b> : The black pomfret has got a slightly stronger fishy taste compared to the silver. Perhaps that's why it is not up to everyone's taste. The golden pomfret is also available here and it is suitable for steaming. However, the flesh is not as smooth as the silver. :P <b>tigerfish</b> : Wah! Your kitchen don't do frying wan ar? Come up to KL and I will treat you to this dish. LOL! <b>tankiasu</b> : Er....hak chong? ("Hak" as in black) Rasa Malaysia : The black pomfret has got a slightly stronger fishy taste compared to the silver. Perhaps that’s why it is not up to everyone’s taste. The golden pomfret is also available here and it is suitable for steaming. However, the flesh is not as smooth as the silver. :P

tigerfish : Wah! Your kitchen don’t do frying wan ar? Come up to KL and I will treat you to this dish. LOL!

tankiasu : Er….hak chong? (“Hak” as in black)

]]> By: tankiasu http://www.deliciousasianfood.com/2007/06/11/fried-black-pomfret-with-chilli-sambal-paste/comment-page-1/#comment-1677 tankiasu Wed, 13 Jun 2007 03:54:43 +0000 http://www.deliciousasianfood.com/2007/06/11/fried-black-pomfret-with-chilli-sambal-paste/#comment-1677 Very tempting indeed! What is it called in Cantonese may I ask? Very tempting indeed! What is it called in Cantonese may I ask?

]]> By: tigerfish http://www.deliciousasianfood.com/2007/06/11/fried-black-pomfret-with-chilli-sambal-paste/comment-page-1/#comment-1676 tigerfish Wed, 13 Jun 2007 03:40:22 +0000 http://www.deliciousasianfood.com/2007/06/11/fried-black-pomfret-with-chilli-sambal-paste/#comment-1676 It looks very appetizing to me leh! 3 bowls of rice already in front of me, waiting to attack the fish. Too bad I don't deep fry fish, so once again, I need to eat at your place :D It looks very appetizing to me leh! 3 bowls of rice already in front of me, waiting to attack the fish.
Too bad I don’t deep fry fish, so once again, I need to eat at your place :D

]]> By: rasa malaysia http://www.deliciousasianfood.com/2007/06/11/fried-black-pomfret-with-chilli-sambal-paste/comment-page-1/#comment-1674 rasa malaysia Wed, 13 Jun 2007 02:54:26 +0000 http://www.deliciousasianfood.com/2007/06/11/fried-black-pomfret-with-chilli-sambal-paste/#comment-1674 I love pomfret, but I haven't acquired the liking for black pomfret...somehow the flesh is a little corse to me, but then what do I know, I am a food snob. LOL. It looks like there is a golden pomfret too, I saw it that the market here. I love pomfret, but I haven’t acquired the liking for black pomfret…somehow the flesh is a little corse to me, but then what do I know, I am a food snob. LOL.

It looks like there is a golden pomfret too, I saw it that the market here.

]]> By: pablopabla http://www.deliciousasianfood.com/2007/06/11/fried-black-pomfret-with-chilli-sambal-paste/comment-page-1/#comment-1670 pablopabla Tue, 12 Jun 2007 09:20:30 +0000 http://www.deliciousasianfood.com/2007/06/11/fried-black-pomfret-with-chilli-sambal-paste/#comment-1670 <b>Cooking Ninja</b> : The only Bar I know is the one where they serve drinks or the folks known as lawyers. LOL! I think Seabass might be suitable. I would suggest that you place the chilli sambal in a separate saucer and use it as a dip instead. If you like the dip after the first taste, then paste it all over the fish. If you don't, at least you still have plain fried seabass which you can deal with it another way :) Cooking Ninja : The only Bar I know is the one where they serve drinks or the folks known as lawyers. LOL! I think Seabass might be suitable. I would suggest that you place the chilli sambal in a separate saucer and use it as a dip instead. If you like the dip after the first taste, then paste it all over the fish. If you don’t, at least you still have plain fried seabass which you can deal with it another way :)

]]> By: The Cooking Ninja http://www.deliciousasianfood.com/2007/06/11/fried-black-pomfret-with-chilli-sambal-paste/comment-page-1/#comment-1668 The Cooking Ninja Tue, 12 Jun 2007 07:26:04 +0000 http://www.deliciousasianfood.com/2007/06/11/fried-black-pomfret-with-chilli-sambal-paste/#comment-1668 They do sell Bar or seabass. Would that do? They do sell Bar or seabass. Would that do?

]]> By: pablopabla http://www.deliciousasianfood.com/2007/06/11/fried-black-pomfret-with-chilli-sambal-paste/comment-page-1/#comment-1663 pablopabla Tue, 12 Jun 2007 02:37:03 +0000 http://www.deliciousasianfood.com/2007/06/11/fried-black-pomfret-with-chilli-sambal-paste/#comment-1663 <b>CookingNinja</b> : Er...I won't know what kind of fish you get in France where you live. But I guess any type of "fleshy" fish would be suitable. Not the expensive type like cod or salmon as that would not do justice to the original sweetness of the fish. CookingNinja : Er…I won’t know what kind of fish you get in France where you live. But I guess any type of “fleshy” fish would be suitable. Not the expensive type like cod or salmon as that would not do justice to the original sweetness of the fish.

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