An Angler's Tale

I used to be quite a keen angler in my vagabond days. I'd catch a trout, gut it, clean it and cook it whole in a foil over a slow fire. A whole fish is a treat. If the fish is fresh, and you have some basic ingredients, such as, lemon juice, butter and pepper, you can transform it into a gastronomic delight.

I suppose there are two reasons why a whole fish tastes so good. For one, the juices are trapped within it. And, second, a whole fish is usually cooked over slow heat – grilled, smoked or baked – and that again helps in enhancing the tastes.

I remember another occasion when I had a delicious whole fish. This was cooked in Delhi by an Italian friend. She had taken a huge ruhu made slits all over it, which she filled with garlic. She smeared the fish with lime juice, olive oil, salt and pepper and then steamed it.

You really can not go wrong with a whole fish. The only problem that I have with it is that it tends to look a little balefully at you with its glassy eyes. But I would suggest you look right back ———- attack.

In every culture, artfully prepared and beautifully decorated whole large fish, such as pomfret.Try one of my whole fish recipe and few minutes of your time may result in many smiling faces at your home.



1 Pomfret,

Salt and vineger to marinate,

1/2 cucumber, thinly sliced,

1 carrot, thinly sliced,

1 onion, thinly sliced,

1 green chilli, minced,

1 tsp gralic minced,

1 cup fish stock,

juice of two limes,

1 tsp suger,

1/2 tsp salt,

1/2 tsp pepper,

1 tsp chilli sauce,

1 tsp coriander leaves,

1 tsp cornflour,



Clean and gut the Pomfret. Slit on both sides, and then marinate with salt and vineger for an hour or so. Heat oil in a pan, deep fry the fish for about seven minutes, and then drain and keep aside. Now, in another pan, take one tablespoon of oil and fry the garlic, onion, green chilli, cucumber and carrot. Add the fish stock, lime juice, chilli sauce, suger, salt and pepper and let it come to boil. Thicken with cornflour and then pour it over the fish. Garnish with fresh coriander.

Source by Indrani Bhattacherjee

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