Pomfret au sauce piquante
A simple colonial-era dish of gently boiled pomfret fish served with a sharp, tangy sauce piquante. Elegant in its simplicity, this recipe highlights the delicate flavour of pomfret with a bold accompanying sauce.
Ingredients
- 1 small whole fish (approximately 400–500g), cleaned and scaled Pomfret (Ask your fishmonger to clean and scale the fish for you. Silver or black pomfret both work well.)
Instructions
- 1Rinse the pomfret thoroughly under cold running water, inside and out. Pat it dry with kitchen paper. If the fishmonger has not already done so, make sure the gills are removed and the cavity is clean. Score the flesh lightly on both sides with 2–3 diagonal cuts to help it cook evenly.
- 2Fill a wide, shallow saucepan or deep frying pan with enough water to submerge the fish — roughly 1.5 to 2 litres. Bring the water to a gentle boil over medium heat. Once boiling, carefully lower the whole pomfret into the water. Reduce the heat so the water simmers steadily rather than rolling vigorously, as a hard boil can break the fish apart. Cook the pomfret for approximately 15–20 minutes, or until the flesh is opaque and flakes easily when tested with a fork at the thickest part. Carefully lift the fish from the water using a wide spatula or fish slice, allowing it to drain, and transfer it to a warm serving plate.
- 3Spoon the sauce piquante generously over the boiled pomfret on the serving plate, or serve the sauce alongside in a small sauce boat or jug so that guests may help themselves. Serve immediately while the fish is still hot.
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