Lunch

Charred Pomfret with Green Mango, Anchovy & Lime Emulsion

Name: Charred Pomfret with Green Mango, Anchovy & Lime Emulsion
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 whole pomfret (8 oz each), scaled and gutted; 2 green mangoes, peeled and julienned; 3 tbsp fresh lime juice, divided; 4 anchovy fillets, minced; 3 tbsp unsalted butter, cubed and cold; 1 tbsp fish sauce; 2 cloves garlic, minced; 1 Thai bird's eye chili, thinly sliced; 2 tbsp neutral oil; sea salt and white pepper; fresh cilantro and mint for garnish; 2 tbsp roasted peanuts, crushed

A whole pomfret (or sea bream), seasoned simply and pan-seared until skin crackles, paired with bright green mango salad and a silky anchovy-lime beurre blanc. Vietnamese technique meets French refinement—the fish's delicate white flesh plays against tart fruit and savory depth.

680cal 46gprotein 40gcarbs 40gfat 12min prep 18min cook 2serves

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