🐟Golden Pomfret, Two Ways (Honey‑Dijon & Spicy Masala)

Serves: 2–3   |   Prep: 15 min   |   Marinate: 30 min   |   Cook: 14–18 min

Ingredients

Fish

• 2 whole golden pomfret (350–500 g / ¾–1 lb each), cleaned and patted dry
• 1 tsp oil or spray (for basket/tray)
• Lemon wedges, to serve

Marinade 1 — Honey‑Dijon (for 1 fish)

• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• ½ tbsp neutral oil (optional)
• ¼ tsp black pepper
• Small pinch of salt

Marinade 2 — Spicy Masala (for 1 fish)

• 2 tsp paprika or 1 tsp red chilli powder
• ½ tsp chilli flakes (optional)
• ½ tsp turmeric
• 1 tbsp ginger‑garlic paste
• 1 tbsp mustard oil (or neutral oil)
• 1 tsp coriander powder
• ½ tsp cumin powder
• ¾ tsp chaat masala
• ½ tsp salt
• 1 lemon juice

Simple Side Salad

• 2 carrots, peeled into ribbons
• 200 g (7 oz) asparagus, trimmed
• 1 tbsp olive oil
• 1–2 tsp lemon juice
• Salt & pepper

Instructions

1. Prep: Pat fish dry and score 3–4 shallow slashes on each side.
2. Marinate: Mix both marinades in separate bowls. Coat one fish with Honey‑Dijon and the other with Spicy Masala. Chill 30 minutes.
3. Air Fryer: Preheat to 190°C / 375°F. Oil or line basket. Cook 14–16 minutes, flipping at 8 minutes (reduce to 180°C if Honey‑Dijon browns too quickly). Cook to 63°C / 145°F internal temp.
4. Oven option: 220°C / 425°F for 14–18 minutes; broil 1–2 minutes if desired.
5. Pan option: Medium‑high heat with 1–2 tbsp oil, 4–5 minutes per side; cover briefly to finish if needed.
6. Salad: Blanch asparagus 2–3 minutes, cool, drain. Toss with carrot ribbons, olive oil, lemon, salt & pepper.
7. Serve: Plate both fish with salad and lemon wedges.

Tips

• Do not reuse raw marinade unless boiled for 1 minute.
• Use paprika for mild heat; chilli powder/flakes for spicy.
• Sub with sea bream, tilapia, or snapper as needed.