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,
that looks good right there!
Looks good!
I have 2 whole pomfret slabs in my freezer, may have to give this a try.
John
My wife and I had Tandoori whole pomfreit while we were in Goa (India), I think it was 2005 - great times and food :) :)
That looks mighty tasty!
I bet it was delicious, nice cook.