Ingredients

• 1 fresh pomfret
• 30 ml. Chinese chilli sauce
• Straw for smoking
• 30 gms. ginger
• 2 green chillies
• 60 ml. tomato ketchup
• 2 limes
• 125 ml. oil
• 1 small tin anchovy fillets
• 50 ml. anchovy sauce
• 10 gms. salt
• Fish stock:
• 50 gms. onion
• 4 pomfret bones (cleaned)
• 30 gms. carrots
• 1 bay leaf
• 30 gms. celery
• A few parsley stalks
• 2 gms. peppercorns

How to Make Smoked Pomfret

• Clean pomfret. Remove scales and fins.
• Fillet the skin on. Wash thoroughly.
• Marinade pomfret fillets in a mixture of oil, tomato ketchup, Chinese chilli sauce, lime juice and a little salt.
• Keep the marinade for at least half an hour and then place pomfret fillets on top of an oil gauze before which straws are being burnt.
• Smoke fillets on skinless side for at least 7-8 minutes and then put them back into marinade and cook for a little while.
• Take out fillets. Make a smoked sauce with marinade adding some fish fumet (stock).
• Reduce sauce till it is thick.
• Garnish smoked pomfret with juliennes of green chillies and ginger.