Makes: 1 Fish
Whole fish [Pomfret/Pompano] (~500gm) - 1
Turmeric powder - 1/2 tsp
Red chili powder - 2 tsp
Lemon juice - 3 tsp
Oil - 2 tbsp
Ginger paste - 1 tbsp
Salt - as required


  1. Descale, clean and wash the fish thoroughly. Remove the fins and gills, leaving the head and tail intact.
  2. Using sharp knife, make 3-4 long slashes about 1/2-inch deep on both sides of the body.
  3. Mix all the other ingredients into a thick paste.
  4. Coat fish fully with the mixed paste, making sure to coat the gashes.
  5. Cover the fish and marinate in the fridge for up-to 30 mins.
  6. Spray oil on a pan or grill. This will make sure the fish skin doesn’t stick to the pan.
  7. Put the fish on the grill and place in the oven in middle rack.
  8. Cook the fish in one of the following ways:
    • Bake:
      1. Pre-heat oven to 375 F.
      2. Bake each side for 12-14 mins, flipping the fish once in between.
      3. Increase the temperature to 425 F and cook for another 2-3mins on each side to make the skin crispy.
    • Broil:
      1. Broil on high for 10-12 mins on each side, flipping the fish once in between.
      2. Broil will crisp the skin, so there is no need for further cooking.
  9. Make sure the fish is fully cooked by looking at the flesh inside the gashes. It should look white and juicy and come off the bones with very little effort.
  10. Serve hot as is, or with yogurt dip, or as a side with rice.