How to make delicious freshwater pomfret

When cooking pomfret, you need to pay attention to many aspects. First of all, the scales of pomfret are small, which can easily get stuck in the throat when eating, and it is also difficult to remove the scales. When cooking the fish, be sure to heat the oil first. You can add more hot water when cooking. The longer the stew time, the more flavorful it will be. The nutritional value of pomfret is also very high. If there are children at home, be sure to pick out the bones before eating fish.

Red pomfret, also known as freshwater white pomfret, is a tropical/subtropical fish native to the Amazon. The unsaturated fatty acid W-3 ​​series contained in red pomfret has been clinically proven to be an important substance for reducing the occurrence of cardiovascular diseases. The cholesterol content of red pomfret is also lower than that of all animal foods.

It has the effects of invigorating qi and nourishing blood, relaxing muscles and strengthening bones. It is used to treat indigestion, anemia, muscle and bone pains, and numbness of the limbs.

The price of pomfret is related to its size. The market price of pomfret weighing about 350 to 500 grams is generally around 24.00 yuan per kilogram. White pomfret is very cheap at 13 or 14 yuan per catty, but sometimes the price can increase greatly. During the fishing moratorium, small pomfret weighing one or two catties has been sold for 40 yuan per catty, and slightly larger pomfret has increased from 80 yuan to 120 yuan per catty. The price of red pomfret is cheaper, basically around 5 to 6 yuan per pound.

Because it is a freshwater fish, there is always an earthy smell when steaming it, so the best way to eat it is to braise it.

1. Steamed Pomfret

Ingredients: 400g pomfret, onion and ginger, 15g cooking wine, 3g salt, 3g steamed fish soy sauce, 4g sugar, 15g oil,

Steps

1. Open the fish, remove the internal organs and gills, and clean it. Drain or pat dry with kitchen paper.

2. Apply a layer of salt and sugar on the fish body, not too much, and evenly apply cooking wine. Spread a layer of green onion and ginger on top and marinate for a quarter of an hour. Put half a pot of water in the pot and place the steam rack on it.

3. Bring water to a boil over high heat and place the fish plate on top. Cover and steam for 8 to 10 minutes.

4. You can remove the onion and ginger after serving.

5. Drizzle a few drops of steamed fish soy sauce, sprinkle with chopped green onions, and pour hot oil.

6. This steamed pomfret is ready.

2. Braised Pomfret

Prepare ingredients: one pomfret, garlic, sugar, salt, chili, ginger, soy sauce, minced meat, bean paste, and green pepper.

practice:

1. Scrape off the small scales on the surface of the pomfret, remove the internal organs and gills, clean it, wipe off excess water with kitchen paper, cut a cross on one side and cut a straight line on the other side, so that it will be more flavorful when cooked.

2. Add a little salt and cooking wine, spread it evenly, marinate for 15 minutes, then slice the scallion, slice the ginger, prepare the garlic and chili, heat oil in a pan, put the pomfret in and fry until both sides are golden brown, then serve.

3. Add oil to the pan, add the prepared minced meat, dried chili peppers, garlic, sugar, and bean paste and fry until fragrant.

4. It is best to add hot water after frying until fragrant. When the water boils slightly, add the fried pomfret.

5. Add salt and chicken essence, and then use a shovel to pour the soup over the fish.

6. Bring to a boil over high heat, then turn to low heat, cover the pot, and turn off the heat when the soup is less. Pour excess soup on the surface of the fish, then cut some green pepper segments and place them on top, serve and enjoy.

Serve the fish on a plate. The meat is tender and has few bones. It tastes better when dipped in fish soup. You can also drizzle some sesame oil on the fish to enhance the flavor and remove the fishy smell, making the dish more colorful.