Braised Pomfret

Overview

The meat of pomfret is delicate, tender and delicious. It can be steamed directly to enjoy its original flavor. The frozen pomfret is better than braised.

Tags

• hot dishes
• home cooking
• maternity
• dinner with friends
• autumn recipes
• lunch
• cooking wine
• cornstarch
• garlic
• ginger
• light soy sauce
• oil
• old soy sauce
• pomfret
• green onions

Ingredients

Steps

1. 1 Wash the pomfret

   

2. 2 The fish body is larger, so you need to score the thick parts of the fish body several times

   

3. 3 Prepare onions, ginger and garlic

   

4. 4 Pour oil into a hot pan. When the oil temperature is 6 minutes, add a tablespoon of cornstarch and boil for 30 seconds (this will prevent the oil from splattering when frying the fish, and also ensures that the fish skin is intact)

   

5. 5 Add the pomfret and fry until golden brown on both sides, then remove

   

6. 6 Re-heat the pan, pour in the oil, add ginger and garlic and sauté until fragrant

   

7. 7 Then add cooking wine

   

8. 8 Add light soy sauce and dark soy sauce

   

9. 9 Add boiling water, enough water to cover half of the fish body. Bring to a boil over high heat, then reduce to medium to low heat until the fish meat is fragrant

   

10. 10 Turn to high heat to reduce the juice, then pour in a little sesame oil, turn off the heat and take out the pan

    

11. 11 Sprinkle with chopped green onions and serve