Sweet and Sour Pomfret

Sunday, February 20, 2011

Pan fry black pomfret till golden brown both sides. Dish up and put on a plate.

Stir fry tomatoes, cucumber and red chili.

Add in sauce mixture. Stir till well mixed. Cooked till cucumber is tender.

Pour the sauce and vegetables on top of the fish. Serve hot.

Greedy me of putting to much veges till the sauce fully covered the fish. Nevertheless, it's still yummy and good.

1 black pomfret, scaled and cleaned
2 tomatoes, quartered
5 cloves garlic, minced
6 red chilli, sliced
2 stalks coriander leaves, chopped

4 tbsp tomato sauce
2 tbsps chili sauce
1 tbsp white vinegar
1-2 tbsp sugar (do a taste test, add more according to your preferences)
1 tbsp of light soy sauce

  1. Make a few deep slits on both side of the fish. Rub both sides of the fish with some salt.
  2. Pan-fry with low heat on a non stick pan to ensure that the flesh of the fish is cooked as well. Dish up and place on a plate.
  3. Prepare the sauce by mixing the ingredients above and taste it according to your preference.
  4. Saute garlic, chili, and coriander till fragrant. Next, add the tomatoes and stir-fry for awhile before adding the previously prepared sauce.
  5. Bring to a boil and pour over the fish earlier.
  6. Garnish with some coriander leaves and serve hot.


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