Tandoori Pomfret with a "Hint of Mint"

Silver or white pomfrets live in coastal waters off Middle East, South Asia, and South East Asia. Fish of this family are characterized by their flat body, forked tail fin and long pectoral fins. This fish is prized in the Indo-Pacific region for its taste. It is called "Pamplet" in Mumbai and "Vawall" in parts of South India. Pomfret fish is high in Vitamin D. It is also loaded with minerals such as iron, zinc and calcium. With so much of health benefits and taste why not to try a recipe with low in fat and high on flavors? "Tandoori pomfret" is made with marinating Indian spices and cooking it on a grill pan. Twist lies with a minty flavor which I am adding to this recipe.

Serve:                 2
Preparation time             45 minutes ( Including 30 minutes of marination time)

Ingredients:

Pomfret:                           2 medium sized
Garlic:                              2-3 cloves
Coriander powder:           1 tablespoon
Rice flour:                        2 tablespoon
Lemon juice:                    2 tablespoon
Black pepper:                  1/2 teaspoon
Mint leaves:                      3-4 fresh mint leaves (few more for garnish)
Turmeric powder:            1/2 teaspoon
Red chilli powder:            1/2 teaspoon
Chat masala:                    1 tablespoon
Salt to taste

Method:
1) Clean and pat dry the fish, slash the skin 2-3 times each side and put it in a bowl.
2) Crush garlic and mint leaves using a pestle and mortar.
4) Add all the ingredients to pomfret except the chat masala. Spread the marinate thoroughly on the fish. Cover the bowl using cling film and refrigerate for 30 minutes.
5) Spray some oil on a grill pan and put the marinated pomfret on it.
6) Cook for 4-5 minutes both side turning it once during grilling.
7) Sprinkle some chat masala over the cooked fish.
8) Crisp and spicy 'Tandoori  Pomfret" is ready to serve.

BON APPETIT...

Thai Style- Grilled Pomfret in Hot & Sour Chilli Sauce

Last week my hubby gifted me a nice cookery cook on Thai cuisine from Thailand. I was totally delighted and was so eager to try out new recipe very soon. Today's recipe is my first trial from this book. It’s a grilled pomfret with hot and sour chilli sauce which I am going to make today. It’s called “Pla Pow" in Thai. Whole pomfret is smothered in garlic, coriander and oyster sauce, then grilled to a deep caramel colour and served with flavoured jasmine rice.  I am using the hot and sour chilli sauce for marinating as well to give it a tangy taste. Hope you enjoy cooking the recipe as much I do making them.

Minimally adapted from " Easy Thai Cookbook" by Sallie Morris

Serve:          2
Preparation time:            30 minutes (Including marination)

Ingredients:
Pomfret:                                 2 small or medium
Coriander stem:                      4 (2 inches long)
Garlic:                                    2 cloves
Black pepper:                        1 teaspoon (freshly grounded)
Oyster Sauce:                        4 tablespoon
For hot & sour chilli sauce
Fish Sauce:                            5 tablespoon
Lime juice:                             5 tablespoon
Red chilli:                              1-2 (finely sliced)
Palm/ brown sugar:               2 tablespoon
Mint leaves:                          1 small handfull
Mint leaves and lime wedges to serve

Method:

1) Rinse and dry a cleaned fish and slash the skin 2-3 times each side for marinating.
2) Pound the coriander and garlic using pestle and mortar. Add black pepper and oyster sauce.
3) Marinate the fish with the mixture both sides.
4) Blend all the hot and sour chilli sauce ingredients together and set it aside.
5) Add 2-3 tablespoon of sauce on marinated fish and reserve rest to serve with the grilled fish.
6) Marinate for 15-20 minutes
7) Place the fish on a lightly oiled grill pan. Cook for about 4- 5 minutes each side , turning once during cooking on a medium flame.
8) Serve it hot, garnish with mint and lemon wedges. Enjoy it with rice and prepared sauce.

BON APPETIT....