Fried Pomfret with Sweet Chilli Sauce

The pomfret is such a versatile fish – it goes well with most flavors you can throw at it and tastes wonderful even with the simplest of seasonings. I’m going to try different styles of cooking this great fish.For this version, make a couple of slits in the fish on both sides, rub some sea salt and black pepper into it and let it lie for about 30 minutes. Then heat a little sesame oil and quick fry golden brown on both sides on moderate heat. While the fish is frying, mix some dark soya sauce, sweet chilli sauce and water in a bowl and keep ready. When the fish is done on both sides, add the contents of the bowl to the pan and gently turn the fish over. Using a brush or spoon cover the upper side of the fish with the liquid in the pan and turn over once more.

Serve with plain, fluffy white rice. I used the mixture in the pan to cook some shiitake mushrooms and carrots. I also mixed the oil in the pan with some chilli oil.

Remember to use a non-stick pan or cooking spray, as the skin, which is quite delicious, is very delicate and if you’re not careful, will stick to the pan.

– Sid

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.