Baked Tomyam Pomfret with Okra (Lady’s Fingers)

Granny gave me her pomfret to baked and I thought I might as well try to finish up all the organic okra (lady’s fingers) that I bought last week. If I didn’t, the okra would have started turning black and in fact, it was starting to have a lot of black spots.

The fish was rubbed all over with tomyam paste (about 1 heaped teaspoon) and in the stomach, I had stuffed it with ginger strips to get rid of fishy smells. I had also sliced 3 openings on the fish. It’s covered all over with okra as well as one onion that was quartered up. Onions are great when you want to make a dish sweet without adding sugar. I did the marinating process while fish was on the foil so that I did not waste any paste at all. Everything was on the foil and later, my mouth. 🙂

After baking it for a couple of hours in the oven (I love them really soft) at 200oC, here is how it looks like. Looks yummy. 🙂

Another picture taken from the side. You can see that the fish looks great and it tasted great too. It hasn’t dried up at all and was moist, juicy and tender. My meal for today 🙂

One thought on “Baked Tomyam Pomfret with Okra (Lady’s Fingers)”

  1. MMMmmmmm.. reminds me of my dinner last night. I can still feel the Okra and fish paste together with tomato on the side. Thanks for sharing this one. If you wont mind I’d love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it’s all set, Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *