Homemade stewed pomfret

Pomfret is different from the common fish in our lives and mainly lives in tropical and subtropical regions. Pomfret has a relatively low cholesterol content, so it is also very suitable for some patients with cardiovascular diseases. Since pomfret itself has a very smooth and tender texture, excessive cooking will destroy its original taste. Therefore, steaming is the most suitable method for preparing pomfret. So how to cook pomfret in clear stew at home?

Ingredients Method 1

Material:

One piece of fresh pomfret, shredded green onion, shredded carrot,

Salt, pepper, cooking wine, scallions and ginger slices as needed

Steamed fish soy sauce (or umami soy sauce) some, 2 tablespoons peanut oil

practice:

1. Clean the pomfret and make diagonal cuts on both sides, deep enough to reach the fish bones;

2. Apply salt, pepper and appropriate amount of cooking wine on both sides, put onion slices and ginger slices, and marinate for about 15 minutes;

3. Start the steamer, turn on high heat, put in the pomfret, cover, and keep steaming on high heat for 5 minutes;

4. When steaming the fish, prepare scallions and cut a few carrots for garnish;

5. Remove the scallion, ginger and excess fish soup from the steamed fish and place on a plate;

6. Pour appropriate amount of steamed fish soy sauce;

7. Sprinkle with shredded green onion and carrot;

8. Heat a small amount of peanut oil in a small pot. Heat it until the oil is slightly smoking.

9. Pour the hot oil on the chopped green onion, and make sure you hear a sizzling sound.

Nutritional Value

Pomfret, also known as white pomfret, pomfret plate, mirror fish, flat fish, and pomfret flat fish, belongs to the family Pomfretidae of the genus Silver Pomfret. It lives in the middle and lower layers of the nearshore waters. It is mostly produced in Xiangshan Port and Zhoushan ocean. It is one of the marine fishery specialties.

Pomfret has a laterally flattened and tall body, an oval shape, a body length of about 40 cm, a silver-grey color, a small head, a round snout, a small mouth, and fine teeth. The belly of an adult fish disappears. It feeds on crustaceans and has a swallowtail-shaped tail.

Pomfret is available in the coastal waters of Zhejiang all year round, but is most common after the beginning of summer every year. Because it has few soft bones and the meat is delicious, it is loved by the elderly and children. Pomfret can be eaten in many ways, such as steamed or braised. It can be eaten fresh or pickled. After the fresh fish is dried, it is cut into pieces, put into wine lees to ferment, and stored in a jar. This is the famous "Wine Pomfret". In autumn, the jar is opened and eaten. It has a unique fragrance, and the fish bones are crispy and smooth, with a great taste. It is a great stir-fried dish to go with wine and rice. Qing scholar Pan Lang praised in his poem "Pomfret": "When plums are sour, wheat ears are new; when plum fish arrive, bream is old in my dream; spring dishes taste good at any time, and I am so amused that I never spent money on cakes and silver."

Pomfret is sweet, mild and light in nature. It is rich in protein and other nutrients. It has the effects of nourishing qi and blood, softening tendons and strengthening bones. It is effective in treating indigestion, spleen deficiency diarrhea, anemia, and muscle and bone pains.

Ingredients Method 2

Fish is rich in nutritional value. Not only is fish meat a good source of protein, but fish oil and fish liver are also rich in vitamins A and D. Fish also contain rare and special DHA, which is of great benefit to the development of human brain and intelligence, and is also an indispensable nutrient for the growth of the nervous system. Generally, deep-sea fish contain relatively more DHA.

Light dishes

Main seasoning process

Half an hour

Simple production difficulty

Cookware for steamer

Ingredients: 1 pomfret, a little red pepper, a little ginger, 1 green onion, 1/4 teaspoon salt

1 tablespoon cooking wine, appropriate amount of steamed fish sauce

Production steps

1. Prepare the materials.

2. After cleaning the fish, make cuts on both sides of the fish body. This will not only make it easier to steam, but also make it more flavorful.

3. Put the fish in a bowl, add onion, ginger, 1/4 teaspoon of salt, and a tablespoon of cooking wine, mix well and marinate for about 15 minutes.

4. Place a layer of green onion and ginger on the bottom of the plate (also put some in the fish belly), then place the marinated fish on top.

5. Bring water to a boil in a pot, put the fish in and steam for about 6-8 minutes. Turn off the heat and steam for another 2 minutes.

6. Take out the steamed fish.

7. Pour in appropriate amount of steamed fish sauce.

8. Sprinkle with shredded red pepper and green onion, then pour a little hot oil on it.

Tips

1: It is best to marinate the steamed fish so that it will be more flavorful. It is not recommended to steam it directly.

2: For fish with a strong fishy smell, you can put some green onions and ginger on the fish. After steaming, remove the green onions on the surface and replace them with fresh ones, otherwise the yellowish ones will affect the appearance and taste.

3: Pay attention to the time when steaming fish. If it is too cooked, the taste will be bad. [1]