Pan-fried White Pomfret

Name: Pan-fried White Pomfret
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: White pomfret; 20g oil; 3g salt; 2 pieces Scallions; 10g ginger

by Simple 7700

4.6 (1)

Favorite

26

Difficulty

Easy

Time

15m

Serving

3

My family’s fish has always been steamed. To be honest, I still like steamed fish. The fish is original and fresh. It is very delicious.
This time, the fish I bought was a little bit smaller, and my husband said to change the way of eating and fry it. My daughter likes to eat this kind of fish.
White pomfret has the effects of nourishing qi and blood, nourishing stomach and essence, smoothing joints, softening muscles and bones. It is very effective for indigestion, spleen deficiency and diarrhea, anemia, and muscle aches. White pomfret can also be used for children with chronic illness and physical weakness, lack of qi and blood, fatigue, and loss of appetite.

Ingredients

Pan-fried White Pomfret

1. Wash the white pomfret and rub salt around it. Shredded ginger

2. Heat the pot and add more oil than usual. Add ginger

3. Add the white pomfret and fry

4. After frying, fry the other side. When frying, pay attention to the head and tail. Use a spatula to press the head and tail, and the spine is best to stand up for frying

5. Cut the green onion into sections. After the fish is fried, put the green onion in the pan and fry it.

6. Fry the fish and put it on a plate. Put the green onion on the fish and drizzle a little soy sauce.

Tips:
1. The fish should be sprinkled with salt before frying.
2. When frying, pay attention to all the fish, especially the back, head and tail of the fish.
3. Low heat during frying to prevent scalding.