Pomfret in an ordinary oven (low/no fat)
Topic started by rajiv (@ dialpool-210-214-158-142.maa.sify.net) on Mon May 6 07:18:53 .
All times in EST +10:30 for IST.
I would love to receive recipes for making low fat or no fat medium sized ( 6-8 inch) pomfret in an ordinary electric oven.
Responses:
- From: funcook (@ toronto-ppp270774.sympatico.ca)
on: Sun Oct 27 21:48:15
Hello Rajiv! Ah Fish!
One of the best loved seafoods among Indians. Pomret by nature is an almost fat free fish. It is classified as a flat white fish. Normally they are sold as silvery Pomfrets. A Pomfret can be cooked whole, sliced or as filet. A whole Pomfret needs to be cleaned and the insides removed. Some people prefer to remove the eyes along with the gills. But most restaurants would leave the head and eye intact and take out the gills only.
A good way to cook a whole Pomfret is to marinate in a green chutney like sauce. Use cilantro mostly stalks, green chillies, peppercorns, lemon juice, ginger, garlic, salt, sweet mango chutney and a handful of cashewnuts (if you do not mind the calories). Blend altogether in a mixie till smooth. Do not add water when blending. The lemon juice should be enough to make a fine paste. Remove and keep aside. Clean the pomfret, trim the tail and the fins, scrub with the back of the knife to remove the scales. Make a small slit on the side and apply salt and lemon juice all over. Keep aside for 10 minutes. Use the green marinade all over the Pomfret, stuffing some deep inside the Pomfret through the slit. Keep for 2 - 3 hours in a refrigerator. Pre heat oven to 400 F - and place the Pomfret inside. You could use cooking olive oil or some butter (if you do not mind the calories) in the marinade. Cook for approx 20 minutes, till the meat is almost cooked. Place it under the broiler/salamander for another 3- 4 minutes till the top is grilled. Serve hot with lemon slices and a salad of your choice. You may also use sliced tomatoes around the Pomfret before placing it in the oven. The tomatoes get cooked and tastes great with the green chutney
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