1 Nos Chicken Pomfret
10 gm Garlic
20 gm White Pepper Powder
1 1/2 tbsp Oyster Sauce
100 gm Corn flour
30 gm Carrot
200 gm Celery
30 ml Water
1 tsp Sugar
A pinch Salt
1. Cut out the pomfret fish filet and seasoning with white pepper powder and salt
2. Cut the bone to a small size and mixed with corn flour
3. Cut celery into a small pcs also carrot make it look colorful
4. Fried the fish bone until crispy
5. Fried the fish filet with celery and carrot
6. Once done put on plate
