Fried Pomfret

Pomfret is quite popular in Malaysia. Besides frying, it can be made into curries, soups even steaming or grilling. I always believe in simplicity in cooking because sometimes the simplest will give the best taste. In this country, fried pomfret is eaten with rice. This recipe is suitable for children too and best eaten while still hot.

Ingredients
1- 2 medium size pomfret (cleaned)
1 teaspoon salt, or to taste
3 tablespoon tumeric powder
1 teaspoon paprika or chilli paste (optional)
2 cloves of garlic, pounded

Methods.
1. Marinade the fish with all the ingredients. Put aside for at least half an hour.
2. In a heated pan, pour in some oil. Put the fish and fry until golden brown, about five minutes on each side.
3. Do not overcook as this will make the fish dry.
4. Serve with plain rice or eaten on its own.

* To avoid the fish from sticking to the pan, make sure the pan is well heated before you pour in the oil. Do not turn the fish until five minutes over medium fire, or until the sizzling sound starts to diminish.

serves 1-2 people