Ingredients
Whole Pomfret, alternatively any other Fish as a whole or cut in pieces. Preferably leave skin on if you are using pieces.
1/2 Tsp Salt, 1/2 Tsp Pepper
1 Tbsp Lemon Juice or Vinegar
1 Tsp Oil
For Sauce
1 Large Onion, finely diced
4'' Stick Ginger
8-10 Cloves of a medium sized Garlic pod
3 Tbsps Oyster Sauce
1 Seafood Stock Cube or 1 Cup Seafood stock, alternatively use Chicken stock
1 Tsp Dark Soya Sauce
2 Tbsps Light Soya Sauce
1 Bird's Eye Chili
2 Tbsps Fish Sauce
1 Tbsp Vinegar
1 Tsp Brown Sugar or Jaggery
Optional: 1 Tsp Seafood Brown Sauce, XO Sauce
1 Tsp Oil
1 Tsp Cornflour, dissolved in a quarter cup of water
Method:
Roast fish in an oven grill or an oven at 400 degrees C. For 10 mins on both sides. Remove and plate on a bed of Lettuce and side it with salad of your choice. Add Onions, Lemon, Chili and Tomatoes to compliment the Asian flavours of the Fish and its sauce.
To make Sauce, heat oil in a skillet and fry onions till golden brown, add minced ginger, garlic and chili, saute on low flame till brown. Add oil accordingly at this point.
Add all the sauces now, with the vinegar, sugar and stock. If you are adding a stock cube, add a cup of water additionally. Allow this to simmer and check for salt. Mix the sauce well and keep stirring. Add the corn flour mixture and stir till the gravy sauce thickens.
Turn stove off and top the fish with sauce just before serving, Garnish with Bird's Eye Chili and Coriander. Bird's eye chili is extremely spicy, hence add it to suit your taste buds for spice, alternatively use green chilies or dry red chilies.
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