Trying to replicate the restaurant experience at home.
- Black Pomfret or any fish with good skin.
- Garlic Paste.
- Chilly Powder.
- Turmeric Powder.
- Oil, a few teaspoons.
The fish must be cleaned and as dry as possible. Moisture will cause splatter and ruin the kitchen. I like to fillet the fish but leave the bones in. This is a great treat for my cats.
Make a couple of slits on the fish. Combine the garlic paste, chilly powder, turmeric and salt. Massage it into the fish. Take special care to rub it into the slits as well.
Use a heavy pan. Pour a teaspoon of oil and using a brush spread it all over the pan. Carefully place the fish, skin side down. Cook on high heat for about 2 -3 mins and then reduce the heat. Partially cover the pan. This will allow a much better heat distribution and help cook the fish.
After about 5 minutes or so, check if the fish is easily able to let go of the pan. If the fish appears to be tightly stuck, drizzle a teaspoon of oil on the side of the fish. Try again after 2-3 mins.
Flip the fish and cook for about 3-4 mins.
Drizzle lemon juice on the cooked fish as soon as its removed from the pan.