Pomfret with Carrot Knife

Name: Pomfret with Carrot Knife
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Sword Pomfret; 1 piece radish; Some ginger; Some garlic; Some green pepper; Some Red pepper; Some oil; Some salt; Some Soy sauce; Some Cooking Wine; Some Steamed Fish Soy Sauce; Some Sugar; Some black pepper powder

by Yingzi 1104

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

This kind of fish is called'sword pomfret', which is a kind of pomfret and is produced in the south. Because of its low nutritional value, it was previously used as a'feed fish'. In recent years, with the reduction of marine fish resources, it has appeared on the market again, but its edible value is incomparable with'silver pomfret'. Knife pomfret, never eaten. Seeing that it was sold in the market and the price was cheap, I dragged a bag and went home. Following the usual route, braised in soy sauce, coupled with the admission of radish, the actual taste is that radish is better than fish. The meat of saury pomfret is relatively firewood, and the taste is similar to that of Qing Zhan fish. One advantage is that there are few bones, so Xiao Shen likes to eat them. "

Pomfret with Carrot Knife

1. Garlic, ginger, green pepper, red pepper are all finely chopped

2. Cut the radish into thick slices, then divide into quarters

3. Clean the pomfret, cut the skin with a knife, put a little salt on it, pour it into cooking wine and marinate for about half an hour

4. Take an empty bowl, add two spoons of cooking wine, two spoons of light soy sauce, half a spoon of dark soy sauce, one spoon of steamed fish soy sauce, appropriate amount of sugar, and a little black pepper, stir well and set aside.

5. Heat oil, saute minced garlic and ginger

6. Add the knife and fry the pomfret until both sides are slightly yellow

7. Pour in the prepared sauce

8. Add a proper amount of boiling water to make it level with the body of the fish

9. Pour in the radish, let the radish fully infiltrate the soup

10. Cook on high heat until the soup is thick, sprinkle with red pepper and green pepper.

Tips:
1. The following seasonings are all salty, so when marinating, the amount of salt should not be too much, so as to avoid the finished product is too salty

2. Adding boiled water in the middle is to reduce the fishy smell.

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