How to make Whole Pomfret -
Deep fried whole pomfrets served with a Mandarin style sauce.
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Pomfret (पापलेट), Lemon Juice (नींबु का रस)
Cuisine : Chinese
Course : Main Course Seafood
For more recipes related to Whole Pomfret checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Konkani Calamari Dry Sambal Udang Prawns in Coconut Sauce Thai Style Bhapa Chingri
Whole Pomfret Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet and Sour
Ingredients for Whole Pomfret Recipe
Pomfret 2
Lemon Juice to taste
Lemon juice 2 tablespoons
Chilli oil 1 tablespoon
Fresh coriander leaves a few sprigs
Cornflour/ corn starch 1 tablespoon
Tomato sauce 1/4 cup
MSG 1/4 teaspoon
White pepper powder 1/4 teaspoon
Red chilli flakes 2 tablespoons
Sugar 2 tablespoons
Chicken stock 1 cup
Oil 2 tablespoons
Garlic chopped 3-4 cloves
Green capsicum cut into 1/2 inch pieces 1/2 medium
Pineapple cut into 1/2 inch pieces 1 slice
Spring onion greens chopped 1 stalk
Method
Step 1
Make a small slit at the stomach and clean the inside of the pomfrets. Wash the fish thoroughly and pat dry with an absorbent paper. Make four to five quarter inch deep cuts on both sides of the fish.
Step 2
Apply salt, lemon juice and chilli oil. Leave aside to marinate for half an hour. Keep the coriander sprigs in chilled water. Mix cornflour in half a cup of water.
Step 3
Mix tomato sauce, MSG, white pepper powder, chilli flakes, sugar and salt with chicken stock. Heat sufficient oil in a wok and deep fry the marinated pomfrets for two to three minutes.
Step 4
Drain on absorbent paper. Transfer to the serving platter and keep warm. Heat two tablespoons oil in a wok or a pan, add garlic and capsicum and stir fry for a minute. Stir in the prepared sauce and spice mix. Bring it to a boil, add pineapple and cornflour mixture
Step 5
. Continue to cook on high for a minute. Pour the sauce on the fried pomfrets. Remove coriander sprigs from water and garnish the pomfrets. Serve hot topped with spring onion greens.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
