Braised Golden Pomfret (cooked with vinegar)

Method

1. 01

   Step 1

   Here's a picture of the finished product.

   

2. 02

   Step 2

   Prepare the ingredients as shown in the picture. (Remove the gills from the pomfret, and rinse the black belly of the fish thoroughly.)

   

3. 03

   Step 3

   Slice all the side dishes. (Slice the ginger, scallions, and garlic.)

   

4. 04

   Step 4

   Heat oil in a cold pan, using the same amount of oil as you would for regular stir-frying.

   

5. 05

   Step 5

   Once the oil is hot, hold the fish by the tail, head down, and slowly place it into the pan to fry. (My fish wasn't coated with batter; I fried it directly.)

   

6. 06

   Step 6

   Don't rush to flip it. Wait until one side is golden brown before frying the other side. During this process, gently shake the pan with your hand to prevent the fish from sticking.

   

7. 07

   Step 7

   Once both sides of the fish are golden brown, pour vinegar into the pan, specifically onto the side of the hot pan. The vinegar will create a lot of steam when it hits the hot pan; don't worry, just let the steam wash away the fishy smell. Remember, don't pour the vinegar onto the fish itself, but rather onto the side of the pan. Repeat this several times. I didn't add any cooking wine, and I didn't use many seasonings either; I relied solely on this vinegar cooking method to remove the fishy smell. During this process, gently shake the pan to prevent the fish from sticking to the bottom.

   

8. 08

   Step 8

   Push the fish to one side, add ginger, scallions, and garlic slices, and sauté until fragrant.

   

9. 09

   Step 9

   Add enough water at once, but not too much. This is for braised fish, not fish soup.

   

10. 10

    Step 10

    Add appropriate amounts of oyster sauce, light soy sauce, and salt. To enhance the flavor, I also added a few small chili peppers and a few small pieces of rock sugar.

    

11. 11

    Step 11

    After simmering over low heat for 40 minutes, a rich aroma wafted up. No chicken bouillon was added because the flavor was already delicious enough.

    

12. 12

    Step 12

    The dish is served on a plate, let's eat! There's no fish platter, and the soup isn't served in a bowl; it's still in the pot.