Wednesday, May 5, 2010

Pan seared silver pomfret fish



Fish is good for you and your skin. It is rich in Omega-3 fatty acids. It is excellent source of vitamins for your body and brain. Eating fish more then two to three times a week is recommended by the research experts. Pomfret is a white fish and very mild on flavor. So fish is enhanced with chutney flavor and other aromatic spices, which brings it's flavor.

Pomfret are perciform fishes belonging to the family Bramidae.

They are found in the Atlantic, Indian, and Pacific Oceans, and the largest species, the Atlantic pomfret, Brama brama, grows up to 1 metre (3.3 ft) long.

Several species are important food fish, especially Brama brama in south Asia. The earlier form of the pomfret's name was pamflet, a word which probably ultimately comes from Portuguese pampo, referring to various fish such as the blue butterfish (Stromateus fiatola).

It is known by various names, such as Paaplet/Saranga in Marathi, Vavval in Tamil, Maanji in Tulu and Avoli in Malayalam.

Pan seared silver pomfret fish



2 medium sized Pomfret(cleaned and cut open from sides)
1 tblsp red hilli powder
1/2 tsp turmeric
1/4 tsp lime juice
salt to taste

Marinate: Apply all the above spices to the fish and set it aside.

Filling/stuffing the fish:

Green chutney

Ingredients:

1/2 cup cilantro(green corriander
1/2 cup mint leaves
2 mild green chillies
1 inch ginger
4-5 garlic cloves
1/4 cup dried or freshly grated coconut
1/2 tsp lime juice
salt to taste
2 tblsp vegetable oil

Note: Grind all the above to fine paste. Add enough water to make a paste,but not too watery.


Preparation of the fish: Slice the fish slightly from top on both sides of the fish. Not a deep slice.Then fill the chutney in the side openings of the fish. In a medium size pan, let the oil simmer to medium hot, then add the fish. Pan sear the fishon each sides for 3-4minutes, till light golden brown.
They are yummy and mouth watering. Can be eaten with dal(lentils)and white rice and even chappatis.
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