Tried pompano in April when we hit up the Asian market, really liked this recipe so I picked up 2 yesterday.
I misunderstood him last time, thought he asked if I wanted them cleaned I said yes. Well what he said was "clean cut" which they just cut vertically on the the fish giving you pieces. Now I knew and just had him leave whole. Also picked up a sea perch. Got to watch the mercury intake in this house now so I fileted it to be froze
Pompano filets got salt and pepper and onto the GMG at 240.
Picked up a big bag of jasmine rice for $5, I'd pay $5 for a small bag at local stores. I love this place! Anyways 2 cans of coconut milk, some water, bit of sugar, and a pinch of salt. Got that warm and added the rice. Brought to a boil and covered and let simmer.
At same time was making the glaze. Mango nectar, apricot preserves, honey, lime juice and rind, cumin, cinnamon, ginger, and salt. Simmer till reduced.
Back to fish, hit an internal of 120 so I put on some glaze. Took to 147IT
Plated
Pompano is a little more fishy than I like, but I still do like this fish especially with this glaze. Rice was good, could have used a bit more coconut taste for me. Thanks for looking!
Sent from my Moto G Play using Tapatalk
I misunderstood him last time, thought he asked if I wanted them cleaned I said yes. Well what he said was "clean cut" which they just cut vertically on the the fish giving you pieces. Now I knew and just had him leave whole. Also picked up a sea perch. Got to watch the mercury intake in this house now so I fileted it to be froze
Pompano filets got salt and pepper and onto the GMG at 240.
Picked up a big bag of jasmine rice for $5, I'd pay $5 for a small bag at local stores. I love this place! Anyways 2 cans of coconut milk, some water, bit of sugar, and a pinch of salt. Got that warm and added the rice. Brought to a boil and covered and let simmer.
At same time was making the glaze. Mango nectar, apricot preserves, honey, lime juice and rind, cumin, cinnamon, ginger, and salt. Simmer till reduced.
Back to fish, hit an internal of 120 so I put on some glaze. Took to 147IT
Plated
Pompano is a little more fishy than I like, but I still do like this fish especially with this glaze. Rice was good, could have used a bit more coconut taste for me. Thanks for looking!
Sent from my Moto G Play using Tapatalk
Comment