Pomfret & Onions

Started by Gobi King, January 30, 2018, 09:08:20 PM

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Gobi King

Pomfret is a tasty fish in my books, easy to prep.

I swing by the Vietnamese supermarket and get a couple of them, have them gut  and gill it.

At home I cut off fins, spines and scrape the inside.

Then lotsa salt and lime juice (bottle) dunked on top of them and leave them soaked in my sink while I go and prep the dry rub.

Rub: is simple, never the same each time
Main: Turmeric, salt, powder chill, and this time I added Cajun powder I bought from sams club. Nearly 2x salt as much as others.

I apply the rub on all side and insides too and then I will cut a few slits on the body.

Warm pan with oil, and put on the fish, 3 mins on each side and then add Cilantro, green chill and  thick cut onions ( I used sweet onions from Peru). Cover and simmer for 5 mins.

Woaaala,

Shibs - aka The Gobi King
Fichigan

thorhammer

that looks good right there!

Tightlines667

Looks good!

I have 2 whole pomfret slabs in my freezer, may have to give this a try.

John
Hope springs eternal
for the consumate fishermen.

Tiddlerbasher

My wife and I had Tandoori whole pomfreit while we were in Goa (India), I think it was 2005 - great times and food  :) :)

ChileRelleno

That looks mighty tasty!
I bet it was delicious, nice cook.
Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."