Braised Golden Pomfret with Mushroom Sauce

Name: Braised Golden Pomfret with Mushroom Sauce
Total time: 1 h
Yield: 1
Cuisine: Chinese
Ingredients: 1 piece Gold Pomfret; 50g Shiitake Mushroom Sauce; 25ml Peanut oil; 1 stage shallot; 3 slices ginger; 3 capsules garlic; 10g Sugar; 1g salt; 10ml Soy sauce; 1 small tree parsley

by He Xiaohe

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

1

The golden pomfret is big, the meat is thick and tender, and it is delicious, very suitable for braising. The sea fish has no small spines, and it is very enjoyable to eat, and there is no danger of getting stuck. The fish is more delicious with a small cross knife. This time I used the Orleans-flavored mushroom sauce, which is surprisingly delicious. The fish is ready first, and when the other dishes are ready to be served, only the head of the fish has been eaten by the children.
The dishes are very suitable for the banquet of the New Year dishes and the gathering of friends. They are atmospheric and delicious.

Braised Golden Pomfret with Mushroom Sauce

1. Ingredients are prepared.

Braised Golden Pomfret with Mushroom Sauce recipe

2. A golden pomfret weighing 1 catty is removed. The viscera and gills are removed, and the surface is crossed with a cross knife to make the cooking more delicious.

3. Cut coriander root into sections, green onions into sections, ginger slices, and garlic smashed flat.

4. Put salad oil in the wok and fry the pomfret until golden on both sides.

5. Push the fish aside, sauté the chives, ginger, garlic and coriander root with the remaining oil.

6. Add 50 grams of Orleans flavored Zhongjing mushroom sauce.

7. Stir-fry the shiitake mushroom sauce for a fragrant flavor.

8. Turn the fish upside down and fry for a while, so that the sauce covers the fish body and fry it tastefully.

9. Add about 600ml to cover the fish body, add sugar, salt and light soy sauce. Cover and simmer for 30 minutes.

10. Finally, collect the juice over the fire, don't collect it too dry, it will be more delicious if you leave some soup.

11. Finally, add coriander to garnish, and serve on a plate. If the soup is too much, just pour it over the fish.

Tips:
1. Before frying the fish, absorb the water on the fish with kitchen paper to avoid frying oil everywhere when frying.
2. The fish is fried first and then stewed, it will be very delicious.