White, or Silver Pomfret are among the most prized fish in South East Asia. While Black Pomfret isn’t from the same family it is also popular in these countries and is a good alternative. In Asia it is often grilled over an open fire of coconut husks.
2 Black Pomfret, scaled, gilled and gutted
¼ cup lime juice
Vegetable oil, for deep-frying
½ cup coriander leaves
Steamed jasmine rice, for serving
3 cloves garlic
1 stalk lemongrass, white part only, finely chopped
4cm piece ginger, peeled
4 red shallots, chopped (see notes)
Salt flakes, to taste
3 small green chillies, seeded
Lime & Chilli Dressing
1 tablespoon strained lime juice
2 tablespoons fish sauce
1 small red chilli, finely sliced
Make Lime & Chilli Dressing: combine all ingredients and set aside in a small bowl.
Wipe the belly cavity of the fish thoroughly with a clean damp cloth to remove any trace of blood. Score both sides of the fish with 3 or 4 angled cuts through to the bone.
Make Garlic Paste: place garlic, lemongrass, ginger, shallots, salt and chillies in a mortar and, using a pestle, pound into a coarse paste. Stir in lime juice. Spread Garlic Paste on both sides of the fish, rubbing it into the slits. Cover and refrigerate for 1 hour.
Heat oil in a wok to 180°C.
One at a time, place fish in the oil and deep-fry for about 2 minutes, each side, until well coloured.
Place coriander on plates, top with fish and serve with Lime & Chilli Dressing and steamed rice on the side.
If red shallots are unavailable, use 2 large golden shallots or 1 small red onion.
Bay Flounder, Flounder, Lemon Sole, Sole.