Home / Products / Recipes /  Main dish  / PACIFIC POMFRET WITH MUSTARD AND NUT SAUCE


  • 1/2 onion
  • 1/4 red bell pepper
  • A dash of olive oil
  • 1 tbsp ghee or butter
  • Salt
  • Pepper
  • 1/2 cup white wine
  • 7 oz cream
  • 2 tbsp mustard
  • 1/2 cup vegetable broth
  • 2 or 3 Pacific pomfret fillets
  • Soy sauce
  • 6 or 7 dried plums
  • 6 Turkish apricots, chopped
  • 2 tbsp sun-dried tomatoes
  • A handful baby arugula
  • Pomegranates


In a large pan, put half an onion, julienned, 1/4 red bell pepper, cut into thin strips, a dash of olive oil, 1 tablespoon of ghee or butter, salt, pepper, and cook until the onion becomes transparent. Add 1/2 cup of white wine and allow to boil for three minutes.

Add 7 oz of cream, 2 tablespoons of mustard, 1/2 cup of vegetable broth (or water). Mix everything to make a sauce and add two or three Pacific pomfret fillets. Sprinkle a dash of soy sauce on the pomfret, cover, and cook until the pomfret looks white and done.

Once the fish is cooked, add six or seven dried plums in strips, 6 chopped Turkish apricots, 2 tablespoons of dried tomatoes, hydrated, 1 bunch of baby arugula, pomegranate, cover for a minute and enjoy.

Eat with a good portion of parboiled rice that absorbs all that delicious sauce.


Recipe by: @valenmacauliffe