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Pomfret in Hot & Sour Parsley sauce


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Pomfret in Hot & Sour Parsley sauce


Pomfret fillets – 4 (small size)
Salt – as per taste
White pepper powder – ½ tsp for seasoning fillets + ½ tsp for gravy
Groundnut oil – 2 tsp
Water – 1 ½ cup
Corn starch – 1 tbsp (dissolved in ½ cup water)
Hot red pepper sauce – 1 tsp or as desired
Soy sauce – ½ tsp
Sugar – 1 ½ tsp
Vinegar – 1 tbsp
Sesame oil – 1 tsp (optional for flavoring)

To be ground together:
Parsley leaves (chopped) – 1 cup
Ginger – 1" pc (chopped)
Green chilli – 1 or as desired (remember you are adding hot pepper sauce too)

Method of Preparation

1. Season fish fillets with salt and pepper and sear on a pan till done, using groundnut oil.
2. Remove fish and keep aside. Reserve the oil on the pan for further cooking.
3. Grind together parsley leaves, ginger and green chili, to a fine paste.
4. Switch on flame and add the paste in the pan. Stir for 30 seconds. Add water, salt and let boil.
5. Mix together the sauces, sugar and vinegar, and add to the gravy. Lower heat and simmer.
6. Add the fish and let simmer for 5-7 minutes.
7. Add the cornstarch and mix gently. Simmer further for a minute till the gravy thickens.
8. Add pepper powder and sesame oil, mix and check the seasonings. Adjust if required.
9. Serve hot with Chinese fried rice

Notes & Tips