Since I have been blogging, my sister Erika has been going a little wild with food shopping. She will buy the weirdest and unfamiliar ingredients and expects a wonderful dish created. Do I always deliver? I hope so! Erika’s adventurous side decided to buy a few Golden Pomfrets, and again, I had to deliver. That is when I came up with Creole Style Golden Pomfret.
The name of the dish came up while writing this post. The word Creole is a reminder of my birthplace Haiti. The word Style is just a way to be more descriptive, and finally, the name of the fish added at the end to complete this exotic creation.
Looking for recipes online did not help since I was looking for something with a taste of the Caribbean. What was I thinking? Golden Pomfrets are found in the Atlantic, Indian, and Pacific Oceans. Only countries close to these oceans would know the best way to cook this type of fish.
After the first dish creation, I realized that a golden pomfret does not require a lot of herbs and spices. Fried in coconut oil, and serve with a simple onion and tomato sauce to bring out the flavor of the fish. Because of its unique taste, a simple creole sauce made with Pikliz was all that it needed.
Enjoy this simple fish, Creole Style Golden Pomfret made Gemma’s way. By the way, this fish is excellent for people who do not like to see lots of bones.
Creole Style Golden Pomfret
- 1 whole golden pomfret cleaned and gutted
- Coconut Oil
- 1 garlic clove
- 1 medium onion sliced
- 1/2 cup tomatoes diced
- 1/8 tsp crushed peppercorn
- 2 whole clove
- 1/2 tbsp parsley chopped
- 1 thyme sprig
- 1 tbsp pikliz
- salt to taste
- Make 2 to 3 slits on each side of the fish, season with salt and pepper on each side. In a heated wok or large skillet, add coconut oil. Add fish and let fry 7 to 10 minutes both sides, until golden brown. Remove and leave about 1 tablespoon of oil in pan. Add garlic, onion and tomatoes. Let ingredients fry for about 2 minutes while turning. Add remaining ingredients and let all cook slowly until well incorporated. Serve hot with fish.