Steamed pomfret fish is my new found love! It is easy to make, delicious to eat, and well; I am a Bengali. You had me at fish. And I threw in some extra brownie points for it being easy to make. We can be a notoriously lazy bunch, so anything that is easy to make is, well my favourite. Plus this recipe can be made healthy by eliminating the oil, so extra kudos if you are trying to get on the fit wagon, or looking to generally eat better. Also, the husband approves! 😀
Also, let’s take a second to admire how pretty this steamed pomfret looks. Convinced? So, here goes nothing!
Ingredients: (For two portions)
- 2 medium Pomfret – Cleaned and Scored
- 2 cloves of Garlic – Grated
- 1 inch piece of Ginger – Grated
- Handful of Coriander Leaves – Finely Diced
- 1/4th Lemon – Juiced without seeds
- 2 Tbsp – Dark Soy Sauce
- 1/2 Tsp – Sugar
- Salt and Pepper – To taste
- 1 Tbsp Extra Virgin Olive Oil – Optional
- 1/2 Tbsp Cornflour – Optional
- 3-4 Tbsp Water – Optional
The aromatics are easy to procure, and are mostly present in your store cupboard.
Let’s get started.
- Mix everything together in a bowl and keep to one side
- Lightly apply 1/3 rd to 1/2 the marinade on the fish, ensuring that you get some onto the tail and the head and then keep the fish on one side
Steaming the Fish:
- We need a steamer for this, if you have one, fill half of it with water and bring it to a boil
- If you don’t have a steamer (I don’t), follow my kitchen hack and you should be okay
- Fill half a kadhai with water and ensure you have a lid which fits on this kadhai
- Take a papad toaster aka roti jari and cover it in aluminium foil, and using a knife make some holes in the foil – This will help the fish steam evenly
- Set your gas on to high heat and wait for the water to boil – Alternatively, if you have a kettle, you can add hot water to the steamer and save yourself some time
- Once the water comes to a boil, carefully place your fish on the steamer and place the lid. Ensure that the lid fits, else your fish will take longer to cook
- Each side should take 3-4 minutes – If you want to be doubly sure, cut through one portion of the fish, and the flesh should be white and firm and a little flaky
- You can serve the fish on a nice platter and add in the rest of that delicious marinade on the fish, so that it soaks in some more of the flavour
- Add in a sliced lemon on the steamed pomfret for some prettiness and you are ready to go!
Dipping Sauce: (Optional)
- Instead of using the marinade as is, and making it into a dipping sauce, heat a pan and add in the 1/2 tbsp of cornflour with 3-4 tbsps of water and stir till it comes together
- Mix the rest of the marinade with this and lightly stir and Voila! You have a dipping sauce to go with your fish
- You can serve this on the side or drizzle some on the fish
Tada, the steamed pomfret is ready! Dig in!
When does one make this?
- Quick Fix meal – Have this with a salad
- Need to impress your mom or your better half? Well it doesn’t get any easier
- Lazy to cook and too broke to order – We’ve all been there
- Healthy food, with the whole new year new me resolutions coming up
- In half time at El Clasico – I mean no one wants to miss out on a single second of the famed Messi vs Ronaldo rivalry
- I cooked mine without the cornflour, since I think it takes away from some of the lightness of the dish
- If you want this steamed pomfret to be more filling, you can make this alongside some soup (our hearty and healthy roasted tomato soup is a winner) and a salad and still keep it light and healthy and not to mention finger licking delicious
- Taste the marinade before you use, it can get a little salty due to the soy sauce – use a little honey/sugar to balance it out if it has too much salt for your palate
We hope you guys had a wonderful 2017, and look forward to seeing you guys in 2018 when we cook up more delectable recipes, with easy to make and simple ingredients. Stay cool you guys!