Growing up, my parents would often cook us Chinese pomfret, all throughout the year and not just at CNY time. Recently, we were delighted to find a decent fishmonger around our area which can supply us with fresh pomfret. It's easy to cook and healthy, and our kids love it too! :)
If you cannot get a large pomfret, these small ones are equally as good and at a fraction of the price. The flesh is firm and smooth.We usually steam the Chinese pomfret with soy sauce and ginger - this method of preparation is simple, however this is the best way to enjoy the natural sweetness and taste of the fish.
Smooth flesh, simply steamed in soy sauce ;)
Steamed pomfret with soy sauce
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 10 minutes
5 small pomfrets (about 200g each)
3 tbsp cooking oil
3 cloves garlic, peeled and finely chopped
2 shallots, peeled and thinly sliced
3 inch old ginger, julienned
2 tbsp ginger wine
4 tbsp light soy sauce
1/2 tsp sesame oil
A dash of white pepper
1. Clean the fish and pat dry. Arrange the fish on a large stainless steel plate, or any heatproof dish suitable for steaming. Top with ginger.
2. In a large wok, heat cooking oil over medium high heat and then add the garlic and shallots, stir frying for about 1 1/2 - 2 minutes, until golden brown and fragrant. Using the spatula, scoop the oil, garlic and shallots, and pour over the fish. Drizzle ginger wine, and light soy sauce over the fish and add the sesame oil and white pepper.
3. Place a steamer rack in the wok and pour boiling water into the wok (the water level should be about 1.5cm below the rack). Bring to the boil.
4. Place plate containing fish on the steamer rack, then cover with lid and steam for 8 minutes. To test if fish is cooked, use a chopstick to poke the thickest part, it should go all the way through easily.
5. Serve immediately.
I am submitting this to the "Cook & Celebrate: CNY 2016" event which I am co-hosting with Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe. To join, simply cook or bake any Chinese New Year recipes from 15 January 2016 to 22 February 2016.
Your post must be a current post i.e. posted between 15 Jan to 22 Feb 2016 - please do not link older posts. Please mention our "Cook & Celebrate: CNY 2016" event in your post and link back to Zoe of Bake for Happy Kids, Diana of The Domestic Goddess Wannabe and Baby Sumo of GoodyFoodies.
Happy cooking! Do check out the other bloggers recipe below:
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