Chinese Recipes Using The Fish Pomfret

Recipe 1: Steamed Pomfret with Ginger and Scallions

This classic recipe enhances the delicate taste of pomfret with aromatics and soy sauce, capturing a traditional Cantonese flavor.

Ingredients

• 1 medium pomfret (about 1 lb / 450 g), cleaned and scaled
• 2-inch piece of ginger, julienned
• 3 green onions, sliced thinly
• 2 tbsp soy sauce
• 1 tbsp rice wine or cooking sherry
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• Fresh cilantro, for garnish (optional)

Equipment Needed

• Steaming basket or steamer rack
• Large pot with a lid for steaming
• Heatproof plate (to place inside the steamer)
• Tongs
• Measuring spoons

Preparation and Cooking Time

• Preparation time: 15 minutes
• Cooking time: 12 minutes
• Total time: 27 minutes

Instructions

1. Prepare the Fish: Rinse the pomfret under cold water, pat it dry, and make two diagonal slashes on each side to allow the flavors to penetrate.
2. Marinate: Place the fish on a heatproof plate. Drizzle with soy sauce, rice wine, and sesame oil, rubbing gently to cover. Lay ginger slices over and inside the slashes of the fish. Let sit for 5-10 minutes.
3. Steam: Add about 2 inches of water to the pot and bring it to a boil. Place the fish in the steaming basket or on the steamer rack and cover with the pot lid. Steam for 10-12 minutes, or until the fish flakes easily.
4. Finish: Carefully remove the fish from the steamer. Place green onions over the fish. Heat vegetable oil until almost smoking, then pour over the fish to sizzle the green onions.
5. Garnish: Top with fresh cilantro if desired, and serve immediately.

Nutritional Information (per serving, assuming 2 servings)

• Calories: 220 kcal
• Protein: 28 g
• Fat: 10 g
• Carbohydrates: 2 g
• Fiber: 0 g
• Sodium: 780 mg

Recipe 2: Braised Pomfret with Soy Bean Paste

This flavorful braised pomfret dish uses soy bean paste and spices, creating a rich, savory sauce that enhances the pomfret’s natural flavors.

Ingredients

• 1 medium pomfret (about 1 lb / 450 g), cleaned and scaled
• 1 tbsp soybean paste (Doubanjiang or any Chinese soybean paste)
• 1 tbsp soy sauce
• 1 tbsp rice wine or sherry
• 1 tsp sugar
• 1-2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 green onion, sliced
• 1 cup water or fish stock
• 1 tbsp vegetable oil
• Fresh cilantro, for garnish

Equipment Needed

• Large skillet or wok with lid
• Spatula
• Tongs
• Measuring spoons

Preparation and Cooking Time

• Preparation time: 15 minutes
• Cooking time: 15 minutes
• Total time: 30 minutes

Instructions

1. Prepare the Fish: Rinse and pat the pomfret dry. Make two slashes on each side to help absorb the sauce.
2. Sauté Aromatics: Heat vegetable oil in a skillet or wok over medium heat. Add garlic, ginger, and green onion, sautéing until fragrant, about 1 minute.
3. Add Seasonings: Add the soybean paste, soy sauce, rice wine, and sugar. Stir well to combine and cook for another minute.
4. Braise the Fish: Place the pomfret in the skillet and add the water or fish stock. Bring to a simmer, then cover with the lid and braise for about 12-15 minutes, turning halfway through, until the fish is tender and cooked through.
5. Finish and Serve: Carefully remove the fish from the skillet and pour the sauce over it. Garnish with fresh cilantro if desired, and serve immediately.

Nutritional Information (per serving, assuming 2 servings)

• Calories: 260 kcal
• Protein: 27 g
• Fat: 12 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Sodium: 860 mg