Thursday, 4 October 2012

Recipe - Pan Fry Black Pomfret With Chilli Paste

The black pomfret can be found in the Indo Pacific coastal areas.  The sociable brown fish forms large schools.

The black pomfret has light texture and a sweet, rich flavour. It has high fat content.

Fish is a high protein, low fat food. Fatty fish are high in heart healthy omega-3 fatty acids, the good fats.

A popular way to cook this fish is to fry it, either shallow fry or deep fry, giving a crispy skin and a juicy meat on the inside.

By itself, the fried black pomfret is very flavourful, but you can spice up the dish with a variety of sauces like Thai chilli sauce and oyster sauce or sweet sour sauce. In this recipe, I add chilli paste to go with the fish.

Ingredients - Fish
3 black pomfrets, about 500 grams, gutted

black pomfret
Prepare fish for frying:
Rub the fish lightly with salt
Sit for 15 minutes and rinse with water
Pat dry and coat with turmeric powder and corn flour

Ingredients - chilli paste
10 pcs dried chilli, blend finely
1 large onion, coarsely blend
Half teaspoon salt
1 teaspoon sugar

Heat 2  tbs of oil in a wok or pan on medium till hot
Slide the fish into the hot wok and fry each side for about 3 minutes, till golden brown.
Set aside on serving plate

Use the remaining oil and fry the blended onion till fragrant, about 2 minutes
Add chilli paste, salt and sugar and fry till fragrant, about 3 minutes.
Serve the fried chilli paste on top of the fish.
Squeeze lime juice for extra fragrance.

A short 2 minute video on how to steam black pomfret

Another way to enjoy fried fish with spicy bean paste, 6 minute video.

Yet another way to enjoy braised fish. Pan fry and add condiments and water.
This Taiwanese video shows how to braise fish.
The chef brush egg on the fish before frying and add other condiments.

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