Sneha's Recipe: Whole Pomfret

Smoked Whole Pomfret Fish Fry#FishFriday

In: Fish Friday, Fried, Pomfret fish

In early days smoking was used as a method of preservation, the fish being salted and then smoked or dried. Today it is a popular way of adding flavour to the fish. This delicious smoked fish has a lovely aroma. This is first time I am smoking fish at home. My mother used to fry fish on a cast iron tawa and on coal fire, so this flavor was naturally acquired by the fish.

Thanks to Stacy our host for this month's Fish Friday Foodies challenged to "Smoke your own or use smoked fish in a recipe" so I smoked this fish at home. It brought fresh memories of days I ate this smoked fish and did not think about the awesome flavor the smoke render's. How many things I too for granted.

Ingredients
1 Medium Whole Pomfret
1 Tablespoon Vinegar
1 Teaspoon Salt
For The Marination
1 Teaspoon Red Chilly Powder
1/4 Teaspoon Black pepper powder
1/2 Teaspoon Garam masala powder
1/2 Teaspoon Salt
1 Teaspoon Besan/Chickpea Flour
A Juice Of One Small Lemon
A Piece Of Coal for smoke
Oil as required for frying
Method

In a bowl of water add vinegar and salt , place the fish in this water for 15 minutes. Drain the water rub the fish to remove any scales and wash it in fresh water two times. Pat dry the fish.

In a bowl mix all the ingredients under marination well.
Marinate the fish well by rubbing it well into the cuts. Cling wrap it and refrigerate it for 30 minutes.

After that light the coal and place a foil piece in the fish , place the coal on it and drizzle a teaspoon of oil on it.

Cover the plate with a tight lid and set it aside for 15 minutes.

Heat a frying pan with oil and fry the fish till brown on both sides.

Perfectly fried and yet juicy!!

Enjoy!!

The smoky flavor works perfectly in this fish, yum...mm!

Labels : Pompfret Fish, Whole Fish, Seafood/Fish, Fish Friday, Fried , Smoked

Fish Friday September 2020

Gougères Stuffed with Smoked Salmon Mousse from Culinary Adventures with Camilla
Smoked Fish Dip from Veggies First Then Dessert
Smoked Salmon Club Sandwich from Making Miracles
Smoked Salmon Stuffed Deviled Eggs from Food Lust People Love
Smoked Salmon Quiche from Karen's Kitchen Stories
Smoked Whitefish Dip from A Day in the Life on the Farm
Smoked Whole Pomfret Fish Fry from Sneha's Recipe
Yubuchobap - Smoked Salmon Sushi Pockets from Palatable Pastime

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

3 comments

Oil Free Baked Spiced Fish En Papillote#FishFriday

In: Air Fryer, Baked, Continental Cuisine

This month’s Fish Friday Foodies theme is Seafood / Fish en Papillote (i.e. the fish / seafood is baked and served in parchment paper) or called as is a meal in a packet. Our Host for the month is Sue.

This is the second recipe of Fish en Papillote. My earlier recipe is Mediterranean Fish En Papillote. Today's recipe is Oil free and yet so delicious. To tell you the truth, forgot to drizzle oil on the fish and when one packed was served to daughter's packet, she said Ma this fish is "Oiless" yet so yum, it's then I realised it. Any way since this had coconut and spice, the oil was not needed, since coconut does releases oil at the time of cooking.

Do try this it's really really tasty and yum.. you will love it!

Ingredients

2 Medium Whole Pomfret Fish
4 Tomatoes - sliced in thick roundles
2 Lemons - sliced in thin roundels
8 to 10 Mushrooms

2 Green Chillies - de seeded and slit

1 Red Chilly - de seeded and slit
To grind to a fine paste
1 Cup Freshly Grated Coconut
6 Cloves Garlic - chopped
Juice of 2 Small Lemons
6 Green Chillies
1 Teaspoon Cumin powder
2 Teaspoons Coriander powder
1 Teaspoon Salt
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Garam Masala powder
A Handful of Green Coriander Leaves

Salt to taste

Method

Wash, clean the fish and give a slit in the center as you give to stuff the fish. Apply 1/2 teaspoon salt on each fish and few drops of lemon juice on it and keep it in a colander to drain all the excess water and salt till the paste is being ground.

Let's grind the paste

Grind all the ingredients mentioned above to a fine paste in small blender, without using any water. If necessary just add a teaspoon or so of water or better still add oil.

Apply the paste to fish inside out well ( see pic). Place slit green and red chilly and in each fish . Keep this in the refrigerator to marinate for at least 30 minutes to an hour.

As you can see in the pic the paste has nicely set on to the fish, so it's necessary to keep it to marinate in the refrigerator.

Take a two big pieces of parchment paper and place few slices of lime and tomato roundels.

Then the fish, again top it with lime and tomatoes slices, whole mushrooms, seal the packet ( for details check this post Mediterranean Fish En Papillote).

Bake in a preheated oven at 180 degrees, 20 to 25 minutes.

I, used the air fryer and baked single packet at a time, since the oven was not working it took around 15 to 18 minutes for each to be baked. After 8 minutes I turned the packet and baked again for another 8 to 9 minutes. Let is rest in the air fyer till it cools a little then gently lift it on to serving plate and Enjoy.

This we had as a meal, it was so filling and delicious.

Labels : Air Fryer, Continental Cuisine, Healthy,Baked, Fish Friday, Seafood/Fish, Spiced Fish En Papillote, Parchment paper, Whole Pomfret Fish, Oil Free, Indian, Main course

An InLinkz Link-up

6 comments

Green Chutney Stuffed Pomfret #Fish Friday Foodie

In: Chutney, East Indian, Fish Friday

Pomfret is my favorite fish. I do not know why I like this fish not that it is more tastier than I other fish. But some how, mostly end my buying pomfret, Basa or Seer fish, may be becasue it has less thorns. But, my weakness is pomfret, enjoy eating stuffed pomfret. I, stuff this fish in different masala and ways, even enjoy this fish steamed. Remembering the days when, I , was young every Good Friday my father used to go to Andheri fish market to buy big large pomfrets and Lobsters for us. We East Indians call pomfrets "Sarga " My mother used to stuff these pomfrets with this chutney for us. This my mother's recipe an traditional East Indian style of stuffing this fish. Try this and you too will enjoy it, will never forget the taste of this stuffed pomfret.

But over the years my father's thinking changed and no more do we eat fish on Good Friday, it became a vegetarian day for us. But those memories are still imprinted in my mind and now I, rarely get to see that size of pomfrets that my father use to bring in market.

For stuffing pomfret you can use either the big size ones or the palm size. This chutney will be enough to fill 2 palm size ones.

This goes to Fish Friday Foodies, this month I am hosting this event. Thank you Wendy for giving me this opportunity to host this event,

Ingredients
2 Palm Size Pomfrets
1/4 Teaspoon Turmeric powder
1 Teaspoon Lemon Juice
1/2 Teaspoon Salt

For the Green Chutney - Grind to a paste

1 Cup Packed Coriander Leaves with the Tender stalks
5 Green Chillies or according to your taste
1/2 Cup Freshly grated Coconut
4 Cloves Garlic
1 Small Onion
1 Teaspoon Cumin seeds
1 Tablespoon Lemon juice
Salt to taste

Oil for frying
Rice flour for coating - optional

Method

For the pomfret

With the back of a knife, lightly scrape pomfret remove the scales present , cut off the fins and tail.

Cut the fish near its stomach area and clean the inside portion very thoroughly. Holding the head of the pomfret slit it horizontal from the head to the tail not separating it on one side. Once this is done clean the unwanted stuff from inside and with the point of the knife remove any black stuff from the stomach part ( this even the fishmonger will slit, clean and give you, if you request ).

Wash the Pomfret and tilt it, so the water drains off.

Apply salt, turmeric and lime , on both sides and inside too, keep aside for 10 minutes.

Grind the chutney to a paste in a mixer try not to add too much water if needed add a little. Keep aside.

Take a pan, add a teaspoon of oil, pour the chutney to thicken it up for a while (see pic) , when it starts getting thick and water is reduced. Keep the flame on low and stirring off and on. Take off flame and allow to cool completely.

Fill the chutney into the pomfret. If you feel that you will not be able to handle the stuff pomfret while frying then tie with a string to hold the masala ( use stitching thread ). Apply a little chutney on the pomfret too. Keep this stuffed pomfret in the fridge for 30 minutes to an hour.

Take a big non stick pan pour in oil enough for frying and heat it on medium low flame.

Spread the rice flour in a big plate and turn the fish into it on both sides so that it is coated with the flour. Place it carefully in the pan and fry on one side then flip and fry the other side. Tilt the pan for the sides to cook so you get an even colour for the fish on all sides. When done place it on kitchen paper towel for the excess oil to drain. Before serving cut off the string carefully when a slightly cooled.