Sunday, February 3, 2013

Fish in Pomegranate Sauce

Star Q

There are many alternative health products in the market nowadays, making it a daunting task to choose one that suits you.  The fact that many people, including non-public figures, endorsing the products, makes the task an even more difficult one.

One of these health products include pomegranate in the form of molasses.  This product was introduced to me by a friend who swears by its benefits.  He claims that a few of his ailments disappeared after taking less than half a bottle of this product and I fell for it, hook, line and sinker.  The pomegranate molasses he sold me turned out to be sour, perhaps due to fermentation.  The sugar content had obviously turned into vinegar; pomegranate vinegar!  So, I decided to use it in this dish; waste not want not!

  • 4 mackerel, cleaned
  • 1 tsp salt
  • 1 tbs turmeric powder
  • 10 birds eye chilies, halved
  • 3 cloves garlic, sliced
  • 1 large onion, cut into rings
  • 1 lemon grass, bruised
  • 1 tbs oyster sauce
  • 1 tbs thick soy sauce
  • 1 tbs pomegranate molasses
  • 1 tsp anchovies stock granules
  • 1/2 cup water
  • 1 cup vegetable oil
First, season the fish with the salt and turmeric powder and fry in the vegetable oil.  Once cooked, set aside and leave about 1 tbs of the oil in the wok.  Saute the onion, birds eye chilies, lemon grass and garlic until aromatic.  Then add in the sauces, pomegranate molasses, anchovies stock granules and water.  Add in the fish and allow to simmer for about three minutes.  Serve hot.

No comments:

Post a Comment