Steamed Pomfret
1.
Two small pomfrets, carefully cut from the mouth, to remove the internal organs and the black membrane in the belly. Wash and cut a diamond-shaped flower knife on the back of the fish.
2.
Put a pinch of salt, two spoons of cooking wine, and a little pepper. Massage the fish body on both sides until the seasoning is evenly spread.
3.
Shred ginger, slice garlic, cut green onion and green red pepper into circles.
4.
The cut seasoning is placed on the fish. Massage the seasoning and fish body a few times with your hands. Marinate for 5 minutes.
5.
Let the steamer get air and steam for five minutes to take out.
6.
Pick up the seasoning from the fish and pour the steamed water into a small bowl. Re-cut some green and red pepper diced, shredded green onion, and ginger slices and sprinkle on the fish.
7.
Boil a small spoonful of hot oil in the wok (don't get too much). Rinse the seasoning on the fish with hot oil.
8.
Seasoning sauce: the steamed fish water just poured, add 1/2 tablespoon of steamed fish soy sauce, 2 tablespoons of pepper aniseed water, 6 drops of balsamic vinegar, a little sugar. Bring to a boil in a wok. Carefully pour it on the fish.
9.
Stop for half a minute and pour out, then pour it on. Repeat this twice to allow the juice to penetrate into the fish better.
10.
Serve
Tips:
The fish is very well cooked. Fish that weighs a pound or so is usually steamed for 7 to 8 minutes. Don't steam it. My two small sea pomfrets weighed more than 280 grams, and I had cut a knife on my body, so steaming them on high fire for 5 minutes is enough.
