Pan-Fried Silver Pomfret

Method

• Step-by-Step Method for Pan-Fried Silver Pomfret
• Rinse the black pomfret thoroughly under cold water and pat dry with kitchen paper.
• Make shallow diagonal slashes on both sides of the pomfret to ensure even cooking and better absorption of flavors.
• Season the pomfret evenly on both sides and inside the cavity with 1 teaspoon salt.
• Peel and thinly slice the large onion; set aside.
• Julienne three slices of ginger; set aside.
• In a small bowl, combine 2 tablespoons soy sauce and ½ tablespoon sugar and stir until sugar dissolves; reserve for later.
• Heat a non-stick or cast iron pan over medium heat.
• Pour ½ tablespoon sesame oil into the heated pan and swirl to coat evenly.
• When the oil is fragrant, gently lay the pomfret in the pan.
• Fry the pomfret undisturbed for 3–4 minutes until the underside is golden brown and crisp.
• Flip the fish gently, fry the other side for another 3–4 minutes until golden and cooked through.
• Remove the pomfret from the pan and set aside on a warm plate.
• In the same pan, add the sliced onion and julienned ginger and sauté for 2–3 minutes until aromatic and lightly caramelized.
• Pour the soy sauce and sugar mixture into the pan, stir briefly, and allow to bubble for 30 seconds.
• Spoon the sautéed onion, ginger, and sauce over the plated pomfret.
• Garnish with finely sliced spring onion and serve immediately.