Stuffed Pomfret Recipe

Bangladesh has the biggest sea beach in the world, and a very big coastline. This gives the nation access to plenty of fish in the sea.

In the coastal region seafood is pretty popular. Cox’s Bazar has a huge fish market, and a packed street food scene. There people go to enjoy different types of seafood.

Chittagong is famous for its seafood as well. Restaurants and street food carts all offer a variety of seafood offerings. And people from all around the country go to these places to get a taste of authentic seafood.

But if you move away from the coastline, seafood starts becoming scarce. Dhaka is geographically, and demographically the center of Bangladesh. And even here seafood is a novelty.

The Northern regions of Bangladesh have almost no seafood. If you are interested, you can learn about Cuisines of Northern Bengal. Even without seafood, they have some interesting cuisines.

Some of you may be thinking, Hilsa is fished from the sea and it is the national fish of Bangladesh. So what am I talking about? Well Hilsa we eat is mostly fished from the rivers. Particularly Padma river’s Hilsa is the nation’s favorite.

But enough about Hilsa. Because there is one seafood that is popular around the whole nation – pomfret or rupchanda fish. Even if there is no other seafood in the market, you can expect you find pomfret.

Of course, like other seafood, pomfret is most widely available in Chittagong and the coastal region. And most of the recipes of the dish come from this region. But Bengali enjoy pomfret in plenty of different ways.

Even though pomfret is widely available in Chittagong, it is not an affordable fish. And the price just goes higher the deeper you go into Bangladesh.

Pomfret being absolutely heavenly is not just my opinion, most of my friends that do not eat any fish love pomfret. You can fry pomfret, make a curry with it, grill it, and so many different ways of eating pomfret or rupchanda fish.

But today’s recipe is much more unique than a simple pomfret curry. And much healthier as well. Because this stuffed pomfret recipe is made thru steaming, not frying.

If you search online, you will find a lot of stuffed pomfret fry recipes. And all of them look absolutely delicious. But our stuffed pomfret is steamed so you can understand it is much better for your health. The stuffing for the fish is just herbs and spices that will add the flavor, but not the fat. And the flavor it adds is just delicious.

The ingredients used to make Stuffed pomfret creates a balanced flavor. Stuffed Pomfret has a delicate, flaky texture with a slight citrusy tang from the lemon juice. The green chilies add a subtle heat, while the coriander brings a fresh, herbaceous note.

During steaming, the pomfret will release a significant amount of its own moisture. Therefore, it’s crucial not to add any extra water to the steaming. Adding water will result in a soggy dish.

For an enhanced flavor and a touch of authentic Bengali style, consider wrapping the fish in banana leaves before steaming. You’ll notice the bright green leaves darken as the dish cooks, indicating that it’s ready.

FAQs

Is pomfret good for steaming?

Yes, pomfret is an excellent choice for steaming due to its firm yet tender flesh, which holds up well without falling apart. Its mild flavor absorbs seasonings beautifully, making it perfect for this cooking method.

How long does it take to steam a pomfret?

Steaming a stuffed pomfret takes about 30 minutes. However, the exact time may vary depending on the size of the fish and the steaming setup.