Braised flatfish with fermented soybean paste

Method

1. 01

   Step 1

   Clean the pomfret thoroughly, make two cuts on both sides of its back, and marinate it 15 minutes with ginger slices, scallion segments, and cooking wine.

   

2. 02

   Step 2

   Heat a pan, add oil, and once the oil is hot, coat the marinated fish with dry flour and fry until golden brown.

   

3. 03

   Step 3

   Place the fried fish on a plate.

   

4. 04

   Step 4

   Leave some oil in the pan, heat it up, and add an appropriate amount of fermented bean paste to stir-fry until fragrant.

   

5. 05

   Step 5

   Add minced garlic and continue to stir-fry until fragrant.

   

6. 06

   Step 6

   Add minced ginger and stir-fry, then add a little water and continue stir-frying for a while.

   

7. 07

   Step 7

   Add a small bowl of water, a suitable amount of white sugar, cooking wine, and salt to the pot and bring it to a boil.

   

8. 08

   Step 8

   Place the flatfish in a pot and simmer over low heat, basting the fish with the sauce while simmering. After simmering for five minutes, gently flip the fish over and continue simmering.

   

9. 09

   Step 9

   Continue to pour the broth over the dish, and when it's almost done, use a spatula to scoop it out and place it on a plate.

   

10. 10

    Step 10

    Add chopped green onions and a suitable amount of vinegar, cook for a while, thicken with cornstarch slurry, and drizzle in a little oil to add shine.

    

11. 11

    Step 11

    Simply pour it over the fish.

    

12. 12

    Step 12

    The braised flatfish with fermented soybean paste is now ready, with a delicious sour and savory flavor.