Sweet and Sour Pomfret

Name: Sweet and Sour Pomfret
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Silver Pomfret; Some Blending oil; 2 tablespoons Cooking Wine; a little salt; a little White pepper; 2 tablespoons Soy sauce; 1/2 a spoon granulated sugar; 2 tablespoons Balsamic vinegar; 3 slices Sliced ginger; 2 pcs Garlic cloves; 1 shallot; A few drops sesame oil

by Mother Maizi

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

There are many different species of pomfret, and the more common species are silver pomfret, golden pomfret, red pomfret, flower pomfret, saury pomfret, black pomfret, gray pomfret and spiny pomfret, which are mainly distributed in coastal areas of my country. The two common ones here are silver pomfret and golden pomfret. The prices of these two kinds of pomfret are also quite different. The meat of silver pomfret is more tender and the price is more expensive. The silver pomfret I bought at the supermarket today costs more than 50 yuan, and it is still frozen, so I went home and made it in sweet and sour flavor. If it is fresh, steamed is the best."

Sweet and Sour Pomfret

1. Pomfret processing and washing

2. Scratch a few flower knives on your back, put the fish in the plate, add cooking wine, salt, and white pepper to marinate for a while.

3. After the marinated fish is soaked up with kitchen paper towels, sprinkle with a thin layer of dried starch.

4. Saute ginger and garlic slices in a frying pan, and add the pomfret.

5. After frying until golden brown on both sides, add some cooking wine.

6. Add salt, sugar, light soy sauce, dark soy sauce and water, mix well, then add appropriate amount of balsamic vinegar, and simmer with a lid.

7. After boiling until the soup thickens, add some balsamic vinegar to the side of the pot.

8. Pour a few drops of sesame oil.

9. Sprinkle with chopped green onions.

10. Take out the pan and serve.

Tips:
The meat on the back of the pomfret is thick and not easy to taste, so first cut a few knives on the back to get the taste. When frying in the pan, you can pat dry powder on the surface of the fish, so that the skin of the fish will be more complete and not easy to stick to the pan.