Silver pomfrets are beautiful fish, with flat silver bodies and deeply forked tails. Found in the Indian Ocean across to the Indo-Pacific region these exotic beauties move in schools along the seafloor. Pomfrets yield tasty, buttery flesh making them ideal for Indian, Thai and Chinese recipes. And because they have have a single bone, preparing and cooking them is especially simple.. Silver pomfrets are low in calories and fat and rich in protein and omega-3 fatty acids. Because of rarety, product is flash-frozen when we are ablet to get it.
Chinese Style Pomfret
The mild, sweet meat of the silver pomfret is complimented well by zesty spices and tangy marinades. There are many traditional Indian recipes to make mouth-watering masala pomfret and tandoori pomfret. With a delicately light fish taste and white firm meat, the silver pomfret is also excellent simply grilled with fresh vegetables and sweet soy sauce.
• Flour for dusting
• 6 Tbsp vegetable oil
• 2 cloves garlic, thinly sliced
• 1-3 small hot chilies, sliced
• 1 inch ginger root
• 2-3 scallions, in 1-inch pieces
• 2 Tbsp soy sauce
• 1 Tbsp fish sauce (optional)
• 2 Tbsp sugar
• 1 Tbsp white or rice vinegar
• 4 Tbsp chopped cilantro
Heat the oil in a fairly large skillet. Cut the pomfret into 1 inch chunks. On a small plate add flour and roll the fish pieces in it and then add them to the hot oil. Fry briefly, about a minute or two per side. Drain the fried fish on kitchen towels and set aside. Retain 2 Tbsp of the oil in the pan.
Cut the ginger root into thin long matchsticks. Add garlic, ginger, chilies, and scallions to the oil. Sauté for 2-3 minutes, stirring constantly to prevent sticking. Combine the sauce ingredients and add to the pan, stir once, then return the fish to the pan, stirring gently to coat with the sauce, about 1 minute. Remove from heat and garnish with the cilantro. Serve with rice.