Fukein Pomfret With Tomatoes Recipe
Ingredients
| Pomfret | 1 | |
| Flour | 1⁄2 Cup (8 tbs) | |
| Salt | 1 1⁄2 Teaspoon | |
| Garlic | 2 Clove (10 gm), chopped | |
| Ginger | 1 Teaspoon, chopped | |
| Ripe tomatoes | 3 , skinned and halved | |
| Spring onions | 4 , chopped | |
| Wine | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Corn flour | 1 Tablespoon | |
| Water | 1 1⁄2 Cup (24 tbs) | |
| Oil | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 1175 Calories from Fat 513
% Daily Value*
Total Fat 69 g105.5%
Saturated Fat 10.6 g52.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1951.4 mg81.3%
Total Carbohydrates 45 g15%
Dietary Fiber 4.1 g16.4%
Sugars 8.4 g
Protein 97 g194.7%
Vitamin A 36.7% Vitamin C 51.3%
Calcium 41.6% Iron 39.3%
*Based on a 2000 Calorie diet
Directions
Rub 1 teaspoon salt evenly and dredge with flour.
Heat oil and fry the fish till both sides turn brown.
Remove.
In the same oil add garlic, onions, ginger and stir, fry for a little while.
Add 1 cup water, sugar, wine, 1/2 teaspoon salt, pepper, tomatoes and stir well.
Mix cornflour with 1/2 cup water and add to the sauce.
Stir well and remove when thick.
Place the fish in a serving plate and pour the sauce over.
Serve hot.
VEGETARIAN VERSION:
Use 1/4 kg. cottage cheese thinly sliced into 3" x 3" size.
Rub soya sauce and fry as directed at stage 2.
Follow the recipe as given.
Note: Toffu or bean curd can be excellent substitute also.
Chef
