Toman fish is also called the giant snakehead or giant mudfish which is capable of growing to over 1 meter in length (3.3 feet) and a weight of over 20 kilograms (44 pounds). It is widely distributed in the freshwater of South East Asia.
In Singapore, this fish is less costly as compared to others like snapper or grouper. It is widely used to make into fish porridge or fish soup to go with rice or vermicelli.
I am always curious how it will taste like if I make it into a steak. This fish taste rather plain on its own so I made a rich sauce to go with it.
Main
Toman fillet
Sea salt
Black pepper
flour
Olive oil
Side
Carrots
Rosemary
Butter
Sauce
Butter
Olive oil
Shallots
Cooking cream
Chopped fresh basil
Lemon juice
Lemon zest
White wine
Sea salt
Black pepper
Shred carrots into long thin stripes and steam with some fresh rosemary.
Heat up olive oil in a pan over medium high heat. Marinate fillet with salt and pepper then coat with dry flour and fry for 3 minutes on each side. Put fillet aside.
Reduce to low heat and use the remaining oil to fry shallots with butter until shallots turn translucent. Add salt and pepper follow by a gulp of white wine to deglaze the pan. Add a teaspoon of lemon juice and zest follow by cooking cream. Add chopped basil and bring to the boil then turn off heat.
Carrots should be done by now. Remove rosemary, add butter and mix well.
Spoon lemon cream sauce over fillet, carrot and serve immediately.
gotasté 