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    • Pan-Fried Silver Pomfret

    Pan-Fried Silver Pomfret

    Mark Sharron
    Easy
    10 minutes
    2

    Pan-Fried Silver Pomfret is an exceptional dinner dish. The crispiest fish is cooked on low to medium heat. The side bones of this fried fish become so crispy that they can be eaten like chips. A proper source of calcium, indeed!

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    Ingredients

    • 1 black Pomfret
    • 1 large onion
    • 3 slices of ginger, julienned
    • 2 tablespoons of soy sauce
    • ½ tablespoon sugar
    • ½ tablespoon sesame oil
    • 1 teaspoon salt
    • Spring Onion for garnishing

    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.