Grilled Black Pomfret. Since we have moved to North Carolina we don't know where to find the Grilled Pomfret so I decided to make this at home instead. You need fresh Pomfret for this. We purchased it from local Chinese grocery store.
Great recipe for Grilled Black Pomfret. Instead of carp, I'm using black pomfret fish for the grill. It's meaty, healthy, and not to expensive though. You can cook Grilled Black Pomfret using 13 ingredients and 4 steps. Here is how you cook it.
Ingredients of Grilled Black Pomfret
- You need 2 of black pomfret fish (cleaned).
- It’s 5 of garlic (mashed).
- Prepare 5 of shallots (mashed).
- It’s of Corriander seeds (heat and ground).
- It’s of Lime juice.
- You need 5 of red chilli (mashed).
- It’s of Salt.
- It’s of Pepper.
- Prepare 3 tbsp of sweet soy sauce.
- You need 2 tbsp of chilli sauce.
- Prepare 2 tbsp of honey.
- You need 3 of lemongrass (cut).
- It’s 4 of banana leaves.
Using honey and sweet soy sauce, this recipe is really good. A new restaurant, with new management, and the drive to make the best dining experience money can buy. It's Spicy and Juicy at the Center with Grilled or Roasted Crust. Been looking to cook pomfret for some time, mainly because the fish is always available fresh at the local market, so I picked this recipe as it seemed easy to make.
Grilled Black Pomfret instructions
- Clean the black pomfret fish (also can ask the seller to do it), then rinse with lime juice to avoid the fishiness..
- Mix all the ingredients for the marinade. Mashed garlic, shallots, chilli, chilli sauce, ground corriander, pepper and lemongrass..
- Marinade the fish for about 20 minutes. Then sprinkle some salt just right before it's grilled..
- Heat the charcoal. Wrap fish with banana leaves, then grill..
Some notes though, I didn't realize this should be grilled, so I ended up using a frying pan, it still came out tasting pretty good. Pomfret originated from the Portugese word 'pampo'. A seawater fish with one single bone. Found in the Atlantic, Indian and Pacific oceans. Pomfrets have flat bodies and deeply forked tails.