First, the fish is stuffed with a mixture of tomato, onion and ginger. It is then, wrapped in foil and baked until flaky. The fish came out moist and tender.
The method of stuffing the fish is very common in Filipino cuisine. These types of dishes are normally grilled. Milkfish and tilapia are probably the most common fish to use.
I used to love fried pomfret but baked stuffed pomfret is now my favorite. It is healthier and delicious as well. The seasoned mixture of tomato, onion and ginger makes it even better.
Cooking Tips for Perfect Baked Pomfret
To ensure your baked pomfret turns out perfectly cooked, make sure the fish is fresh. Look for clear eyes and shiny skin when selecting your pomfret. If you can, ask your fishmonger to clean and gut the fish for you. When preparing the stuffing, chop the tomatoes, onions, and ginger finely. This allows the flavors to meld together better during cooking. Preheat your oven to the right temperature, usually around 375°F, for even cooking. Wrapping the fish tightly in foil is essential. This method creates steam, keeping the fish moist while cooking. You can also add a splash of lemon juice or soy sauce inside the foil for additional flavor. Bake the fish for about 25 to 30 minutes, but check for doneness by flaking the flesh with a fork. If it flakes easily, it’s ready to serve.
Serving Suggestions for Baked Pomfret
Baked pomfret pairs wonderfully with a variety of sides that complement its delicate flavors. A simple side of steamed rice is a classic choice, as it absorbs the delicious juices from the fish. Consider adding a side of sautéed vegetables like bok choy or green beans for a nutritious balance. A fresh salad with citrus dressing also brightens up the meal. For a traditional Filipino twist, serve the fish with a side of bagoong, a fermented shrimp paste that adds a salty kick. If you want to impress guests, garnish the dish with fresh herbs like cilantro or green onions for an added pop of color and flavor. For those who enjoy a bit of heat, a spicy dipping sauce made with vinegar and chili can be offered on the side.
Frequently Asked Questions
Can I use a different fish instead of pomfret?
Yes, you can use other types of fish like tilapia or milkfish, which are commonly used in similar dishes. Just make sure the fish is whole and has a similar texture to pomfret for the best results.
How can I store leftovers?
Store any leftover baked pomfret in an airtight container in the fridge for up to two days. When you’re ready to eat it again, just reheat it gently in the oven to keep it moist.
Can I make the stuffing ahead of time?
Making the stuffing ahead of time is a great idea. Just prepare the tomato, onion, and ginger mixture, store it in the fridge, and then stuff the fish right before baking.
What should I serve with baked pomfret?
Baked pomfret pairs nicely with steamed rice and a side of sautéed vegetables or a fresh salad. You could also serve it with a dipping sauce like soy sauce or a squeeze of lemon for added flavor.
What are common mistakes to avoid when baking pomfret?
A common mistake is not wrapping the fish tightly in foil, which can lead to dry fish. Also, be careful not to overbake it; checking for doneness at the 25-minute mark can help ensure it stays moist.
Baked Pomfret
Ingredients
- 1 ½ lb whole pomfret , gutted
- 1 tomato , diced
- 1 small onion , peeled and diced
- 1 inch piece ginger , peeled and diced
- Salt and pepper
Instructions
- Preheat the oven to 350 degree F. Line a baking sheet with a foil big enough to hold and wrap the fish. Set aside.
- Trim the fish by cutting the tail and fins. Rinse thoroughly under cold running water and then pat dry with paper towels. Score a diagonal crisscross pattern on both sides of the fish. Season with salt. Place the fish on the foil.
- In a small bowl, combine the tomato, onion and ginger. Season with salt and pepper. Stuff the head and cavity of the fish with the tomato/onion/ginger mixture. Fold the foil over the fish and seal the edges to form enclosed packets.
- Place the baking sheet in the oven and bake the fish for 45 minutes or until it flakes easily with a fork. Baking time may vary depending on the size of fish.
- Serve with rice and spiced vinegar (pinakurat) on the side.
Nutrition
Thank you for this, Ms Liza. Where do you get pinakurat here in Vancouver?
I bought mine at Tnt supermarket.
Excellent recipe. Many thanks!
The 15 min. or so timer was a great tip, checked the fish at 10 mins., was undercooked, at 15 minutes it was just right. Thanks, could have overcooked if i’d waited more.
Awesome! Take care Mehboob and happy holidays!