Whole Fish – Mandarin Style


Pomfrets (Any large fish) – 2 medium sized, or 1 large
Salt – To taste
Lemon Juice – 4 tbsp 
Chilli Oil – 2 tbsp
Spring Onion Greens – 1
Garlic – 5 to 6 cloves
Capsicum – ½ medium sized
Pineapple Slice – 1
Fresh Coriander Leaves – a few sprigs
Corn Flour – 1 tbsp
Tomato Sauce – ¼ cup
Ajinomoto (Japanese product) – ¼ tsp
White Pepper Powder – ¼ tsp
Red Chilli Flakes – 1 tbsp
Chicken Stock – 1 cup
Oil – As required


ü  Make a small slit at the stomach and clean the inside of the fish.
ü  Wash the fish thoroughly and pat dry with an absorbent kitchen towel
ü  Make 4-5 quarter inch deep cuts on both the sides of the fish and then apply salt, lemon juice and chilli oil
ü  Leave aside to marinade for half an hour
ü  Wash, trim and chop spring onion greens.
ü  Peel and chop garlic
ü  Wash, de-seed and cut capsicum into half inch sized pieces
ü  Cut pineapple slice into half inch sized pieces
ü  Clean, wash and keep coriander sprigs in chilled water
ü  Blend corn flour in half a cup of water
ü  Mix tomato juice, ajinomoto, white pepper powder, red chilli flakes and salt to taste with chicken stock
ü  Heat sufficient oil in a wok and fry the marinated fish for 2 to 3 minutes (or until it’s cooked)
ü  Remove and drain onto absorbent kitchen towel
ü  Keep warm in a serving platter
ü  Heat 2 tablespoons of oil in a wok or a pan, add chopped garlic and capsicum and stir fry briefly
ü  Stir in the prepared sauce and spice mix.
ü  Bring to boil
ü  Add the pineapple and the blended cornflour
ü  Continue to cook on high heat for 1-2 minutes
ü  Pour sauce over the fried fish
ü  Remove coriander sprigs from water and garnish the fish
ü  Serve hot topped with spring onion greens


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