A meaty fish served with some tasty rice!
Pomfret and rice

Pomfret & Rice - Key Ingredients

My mom and I started going to a Chinese grocery store  to buy our fresh veggies and fruits because the prices are much lower than the Metro and Loblaws we normally go to. They aren’t as pretty but they certainly seem less “fake” looking and more organic. But who can really be sure?

They have a huge fish market with a large variety of fresh fish so we decided to give the pomfret a try. It turned out great! And the rice went really well with it. Some really yummy flavours.


Pomfret 3


Servings: 4
2 pomfrets
4 cloves garlic
4 slivers ginger
2 jalapenos, chopped
1 fresh lemon, squeezed
1 tsp turmeric
2 tsp tandoori spice
1 tsp pepper
1 tsp salt
4 tbsp olive oil

2 tbsp olive oil
2 leeks, washed thoroughly and chopped
1 onion, chopped
1 red pepper, chopped
1 orange pepper, chopped
4 green onion stalks
1 tsp salt
1 tsp pepper
2 cloves garlic
2 slivers ginger
1½ cup rice (we used Uncle Ben’s 7 Grains Medley which has long grain rice, barley, rye, wild rice, oats, spelt & wheat grains)
2 cups chicken or vegetable stock
2 cups water


Make 3-4 slashes across width of both sides of the pomfrets. Put garlic, ginger, jalapenos, and lemon juice into a mini chopper and blend. Mix with spices, salt, and pepper. Add 1 tbsp oil and rub all over and inside the pomfrets and slashes. Let sit for 10 minutes.

In the meantime, sauté vegetables for the rice in olive oil for 3 minutes; add salt, pepper, garlic, and ginger. Sauté for another 3 minutes. Add rice and sauté another 2 minutes. Add stock and water; cover and simmer for 25 minutes until rice is fully cooked.

Heat 3 tbsp oil in a large frying pan/skillet. When hot, carefully add the pomfret and shallow fry for 7 minutes on each side (double check that the fish is fully cooked with a fork). Put on a platter and squeeze lemon all over fish. Enjoy!

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