[Southern Fujian] Pan-fried pomfret

Overview

The fish we use today is the widely eaten pomfret. The cooking method is pan-fried [fried pomfret]. Pomfret contains a variety of nutrients and is rich in unsaturated fatty acids, which has the effect of lowering cholesterol. It is rich in trace elements selenium and magnesium, which have a preventive effect on cardiovascular diseases such as coronary arteriosclerosis. It can also delay the aging of the body and prevent the occurrence of cancer.

Tags

• hot dishes
• home cooking
• chinese banquet
• fujian cuisine
• meat pomfret
• ginger
• lemon juice
• salt

Ingredients

Steps

1. 1 Wash the purchased pomfret and remove the internal organs and black membrane

   

2. 2 Sprinkle a little salt and squeeze the juice of half a lemon to help remove the smell. Marinate for about an hour, then wash and dry [Lemon juice helps remove the earthy smell and has a light lemon aroma]

   

3. 3 Heat the oil in the pan and fry the dried ginger slices [This step is very important to ensure that you fry the fish without breaking it and maintain it perfectly. Hot oil fry the dried ginger to turn it into ginger oil, which can not only remove the fishy smell but also non-stick to the pan. PS: I use an ordinary iron pot]

   

4. 4 Fry the fish on both sides until golden brown [Fry slowly over medium heat, do not rush to turn over. Turn the iron pan to coat the fish body with oil]

   

5. 5 Very delicious, salty with a hint of lemon and no fishy smell.