- Thoroughly cleaned Black Pomfret. Score the fish gently. U can keep it full if U like.
Side (Marinating) :
- Fish curry-powder (masala), Chilli powder, a small amount of Turmeric and Garlic powder. Frankly, the curry-powder is all U need (it already has all the spices incorporated in it), but adding a little more of some of this component, simply intensify the flavors. Curry leaves and sliced Shallots. And a few pieces of Banana leaves – for grilling.
- Salt and Sugar. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by mixing all the Marinating Ingredients and the Seasoning Ingredients with a little water to form a paste. It should not be too watery as the paste should be able to coat the Fish. Marinate for at least an hour or better still a 3-4 hrs for better flavors.
Make sure the the fish are at room temperature b4 Pan-fry (out the the fridge for at least an hr). Place a big piece of Banana leaf on a non-stick pan. Coat it will lots of oil on medium heat. Gently place the fish in and let let sit for abt 5-8 mins (depending on the size of the fish and heat) or till kindda slightly charred – don’t move the fish too much else it will break-up. Repeat the same process for the other side and voila, ur “Ikan Bakar/Ikan Panggang (Grilled Black Pomfret with Banana Leaves)” is ready to be served hot.