For this recipe I am using Silver pomfret but it works well with Pampano and Butter fish, too. Both of these are delicate fish but with a subtle non-fishy flavor. Ask your fish monger to Scale the fish, cut off the head and clean it from inside after slitting it. These fish don’t lend well to filleting as the pieces get too thin. If you want to fry them just have the fish cleaned and cut up into 1/2” steaks. There are some bones so be careful when eating or feeding kids.
Recipe:
1 large Silver Pomfret, Butterfish or Pampano , cleaned and slit.
4 Large florets cauliflower riced or grated
3 tsp Almond flour
Juice of 1 lemon
1/2 tsp turmeric powder
2 tbsp oil
Salt as needed
Chutney:
5 -6 Serrano peppers
1/2 cup peanuts (no skin)
Juice of 2 lemons
Salt as needed
Marinate fish in salt , lemon juice and turmeric. keep aside for 30 minutes.
In a pan take a 1 tbsp oil, add the chilies and sauté on a low flame till nicely seared on all sides. take out and let cool. In the same pan, take the peanuts and roast till light brown. After the chilies and peanuts have cooled put them in a food processor with lemon juice and salt And grind to a slightly rough and thick consistency.
Put the fish in a lined or nicely oiled baking pan, leaving all the juices from the marination behind. Stuff the inside with the chutney spreading it nicely inside the slit.
Mix together the oil, riced cauliflower and flour with some salt and pat on to the fish for the crust. Do it only on one side.
Bake for 35 minutes at 375. Take out , let cool and serve whole or sliced.
Serving Suggestion:
With Roti or naan.
On a salad as your protein.
Happy Cooking! And keep the comments coming.