To cook this dish, first clean the black Promfret, removing scales and guts. Pat dry and score slits diagonally across both sides of fish.
Heat up wok and fry minced garlic until fragrant, golden brown and crispy. Set aside.
In same wok, using the oil infused with garlic, deep fry the fish. Add more oil if necessary.
Turn the fish to the other side when one side is cooked.
Transfer fish to serving plate. Top with golden fried garlic and drizzle with dark and light soy sauce. Add 1 tablespoon of garlic oil over it. Garnish with Chinese parsely.
Best served dipped in a sauce of bird's eye chili, minced garlic & sugar mixed with calamansi lime juice.
And you're done! Serve immediately hot from the wok so the crispy and crunchy skin can be further enhanced. So Enjoy.