Pompano - 1, cut into 3 steaks
Vinegar - 1 tsp
Ginger - 1/2 inch,
Garlic - 2 pods
Turmeric - 1/4 tsp
Onion - 2 tsp, grated
Cayenne powder - a pinch
Tamarind extract / Lemon Juice - 2 tsp
Pink Salt
Brown Rice Powder - 1 tbsp
Semolina - 1 tbsp.
Oil for shallow frying the fish
Add a tsp of vinegar to the fish steaks and keep aside for a few minutes..
Make a paste of ginger, garlic, onion, turmeric, cayenne powder, tamarind extract, salt. Discard the vinegar, wash the fish and apply the prepared paste well all over the fish pieces and marinate overnight or for at least an hour in the fridge.
Heat oil in a cast iron skillet. Roll the pieces first in brown rice powder and then in semolina and pan fry on both sides till they are fully cooked and crisp on the outside.
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