Whole Pomfret

Ingredients list for Whole Pomfret

• 2 Pomfret
• to taste Lemon Juice
• 2 tablespoons Lemon juice
• 1 tablespoon Chilli oil
• a few sprigs Fresh coriander leaves
• 1 tablespoon Cornflour/ corn starch
• 1/4 cup Tomato sauce
• 1/4 teaspoon MSG
• 1/4 teaspoon White pepper powder
• 2 tablespoons Red chilli flakes
• 2 tablespoons Sugar
• 1 cup Chicken stock
• 2 tablespoons Oil
• 3-4 cloves Garlic chopped
• 1/2 medium Green capsicum cut into 1/2 inch pieces
• 1 slice Pineapple cut into 1/2 inch pieces
• 1 stalk Spring onion greens chopped

Method

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.
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.
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.
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
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.