Ingredients 1 whole pomfret fish, cleaned
sea salt, to season
oil, for deep-frying
1 cucumber, washed, sliced
steamed jasmine rice, to serve
sambal oelek, to serve
kecap manis, to serve
lime wedges, to serve
Mix the sambal oelek with kecap manis, set aside.
Wash the fish and pat dry with a paper towel. Using a sharp knife, cut diagonal slits on both sides of the fish. Season both sides with sea salt.
Heat oil in a frying pan on medium heat.
Turn the heat to low. Gently place the fish in the hot oil and gently deep fry for 10 minutes on each side until the fish is cooked through and outside is crispy.
Carefully remove the fish with a splotted spoon and transfer to a paper towel lined plate to drain excess oil.
Serve immediately with steamed jasmine rice, cucumber, sambal oelek and lime wedges.