Effortless Pan Seared Pomfret in Aromatic Soy Glaze

If you’re on the hunt for a meal that is spectacularly delicious yet shockingly simple, you’ve just found your new weeknight champion. Today, we’re making a pan-seared pomfret that comes together in about 10 minutes from start to finish. Yes, you read that right—a restaurant-quality fish dish in less time than it takes to decide what to order for takeout! The magic of this recipe lies in its simplicity and the perfect harmony of its flavors. We pan-sear the fish to achieve a delicately crisp, golden skin while keeping the flesh inside moist and flaky. Then, it’s bathed in a savory, aromatic glaze made from soy sauce, ginger, garlic, and a hint of chili. It’s an incredibly easy and rewarding dish that will make you feel like a culinary genius. Ready to get started? Let’s talk ingredients. The star of the show is pomfret, a wonderfully delicate and subtly sweet flat fish. If you can’t find pomfret at your local market, don’t worry! This recipe works beautifully with other firm, flat white fish like sea bream, tilapia, or even flounder fillets. The key is to choose a fish that holds its shape well during cooking. The rest of the ingredients are pantry staples that create a classic, savory flavor base. Oyster sauce is a thick, dark, and umami-rich condiment that you can find in the international aisle of most supermarkets; it gives the sauce its signature depth. As for MSG, it’s listed as optional. It’s a flavor enhancer that provides a deep savory note, but the soy sauce and oyster sauce already deliver plenty of umami on their own, so feel free to leave it out. Here’s what you’ll need: Pomfret: 1 whole fish (about 1 lb or 450g), cleaned and scaled. (Substitutes: sea bream, tilapia, flounder) Ginger: 1-inch piece,…