Braised Golden Pomfret

Method

1. 01

   Step 1

   Choose fish with a golden hue and clear, bright eyes; these indicate freshness. Clean the fish thoroughly, rinsing it several times with water, and then drain it completely.

   

2. 02

   Step 2

   Make diagonal cuts on the fish, stuff ginger slices into the fish meat, and stuff shredded scallions and ginger into the fish belly. Rub both sides with salt and cooking wine and marinate 15 minutes.

   

3. 03

   Step 3

   Flip the meat over halfway through marinating, sprinkle with shredded scallions, and continue marinating 15 minutes.

   

4. 04

   Step 4

   Sprinkle a little dry starch and spread it evenly.

   

5. 05

   Step 5

   Heat the oil over high heat, then reduce to medium heat and add the fish. Fry for 3 minutes without flipping the fish. Gently shake the pan; if the fish moves, one side is cooked. Flip the fish and fry the other side.

   

6. 06

   Step 6

   Fry the fish until golden brown on both sides, then drain off the excess oil and remove from the pan.

   

7. 07

   Step 7

   Heat a wok, add a little oil, then add scallion segments, ginger slices, and minced garlic to the hot wok with cold oil. Sauté over low heat until fragrant, then add oyster sauce and soy sauce and stir-fry. Turn up the heat and add a little water.

   

8. 08

   Step 8

   Bring a pot of water to a boil, add the fish, cover and simmer for 5 minutes, shaking the pot occasionally to prevent sticking. Flip the fish over and simmer for another 5 minutes, or until the sauce thickens. Turn off the heat.

   

9. 09

   Step 9

   Remove the fish from the heat, sprinkle with shredded scallions, and drizzle the remaining broth over the scallions.