Fish Fry with Red Marinade Mix
Pomphret cooked in mild flavours of Soya sauce and lemon
This week I will focus on some of the fish recipes. Most of these recipes are owned by my mother-in-law and are very popular among children and adults I our household. I have used this recipe here for Pomphret, as shown in picture but can also be used for any other soft fish i.e. Salmon, Trout, Hake Sea Bass etc. Other fish i.e. cod, Haddock and Plaice are generally good for curries as they do not disintegrate into an unsightly mush. However this does not mean that you can’t fry or make curries with other kinds of fish. You just need to be able to handle the fish with some extra care. Pomphret is rarely available in British supermarkets. They are generally kept by Asian supermarkets and are worth a try shopping for.
Pomphret – 4
Dark Soya sauce – 2 tbsp
Lemon juice – 1 lemon
Salt – 2 tsp or to taste
Paprika – 2 tsp
Chilli Powder – 1 tsp or to taste
Coriander Powder – 2 tsp
Turmeric – ½ tsp
Vegetable or Olive oil for shallow frying– 2-3 tbsp
- Clean the fish by removing tail, scales and intestinal waste.
- Wash thoroughly and dry with kitchen towels.
- Make 3-4 slits on the flat surface without cutting the fish through and through.
- Mix all marinade ingredients to make a thick paste.
- If it is watery reduce the amount of soya sauce or add little more paprika and coriander powder.
- Rub the marinade in the slits and the surface of fish.
- Let it rest for half an hour in refrigerator.
- Heat oil in a shallow frying pan.
- Add oil to the pan and heat on gas mark 4-5. (Medium heat).
- Once the oil is hot, add fish and cover the pan with a lid.
- Allow it to cook for 4-5 minutes on low to medium heat without disturbing the cooking surface.
- Now flip the fish over, cover the pan again and allow it to cook for another 4-5 minutes.
- Due to softness of cooked fish it is important not to flip the fish multiple times.
- Serve hot with salad as a starter or as a main meal with rice and lentils.