Steamed White Pomfret
Fragile-fleshed white pomfret steams briefly over high heat, rests, then steams again for perfect tenderness. Finished with steamed fish soy sauce and a flourish of aromatics, it celebrates the fish's naturally sweet, ocean-fresh flavor with zero fuss.
Instructions
- 1
Scale and gut the ribbonfish, remove the gills, clean it, and drain it. Rub a little salt on both sides of the fish and massage it a few times.
- 2
Make a few slits on both sides of the fish. Since the fish is relatively large, cut it in half. Place ginger slices in the belly and back of the fish, then put it on a large plate.
- 3
Drizzle some cooking wine, bring the water in the pot to a boil, and place the fish plate in.
- 4
Steam on high heat for 5 minutes, pour out the broth from the fish plate, and continue steaming for another 5 minutes.
- 5
Turn off the heat, let it simmer for 3 minutes, take out the fish plate, sprinkle with chopped green onions, and pour hot oil over it.
- 6
Pour the steamed fish soy sauce over it again, making sure not to spill it on the fish to avoid affecting its appearance.
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Ingredients
Main Ingredients
- Hairtail1 strip
Seasonings
- oilto taste
- Saltto taste
- cooking wineto taste
- Soy sauce for steamed fishto taste
Auxiliary Ingredients
- Gingerto taste
- Scallionto taste