Delicious and Flavorful Steamed Pomfret with Soy Sauce Recipe You’ll Crave

Method for Steamed Pomfret with Soy Sauce

• 1

  Prepare the pomfret

  After buying the pomfret, use a knife to scrape off the scales and the slimy part on the fish’s surface, then cut off the fins and gut, making a longitudinal incision in the belly to remove the intestines, and scrape off all the black membrane on the belly of the fish.

  Next, rub salt all over the fish, inside and out, then rinse thoroughly with cold water, and then rinse with a little white wine to remove the fishy smell.

  Use a knife to make diagonal cuts on the fish’s body, about 2cm apart on both sides to help the fish absorb seasoning better when steaming.

  Tips to remove fishy smell

  • Method 1: Mix a little salt into water and soak the fish for about 5 – 10 minutes, then rinse it twice with water.
  • Method 2: After cleaning the fish, soak it in rice washing water for about 15 – 20 minutes, then rinse thoroughly.
  • Method 3: Dilute a few tablespoons of alcohol or white vinegar in water, soak for about 5 minutes, and rinse clean with water.

  See details: 7 tips to easily and effectively remove the fishy smell

  

  
• 2

  Prepare other ingredients

  Shallots should be peeled, then washed to remove the black dirt on the surface, then slice 1 bulb thinly; the remaining 2 bulbs should be minced.

  Ginger should be peeled and washed, then cut into small pieces; half of it is used for frying fragrant, the remaining part should be sliced thinly for steaming fish.

  Garlic should be peeled, then use a knife to slice 1 clove thinly; the rest should be minced to fry fragrant with shallots and ginger.

  Onion should be peeled, washed, cut in half, and sliced thinly; you can also slice it thinly in the shape of wedges if you prefer!

  Green onions should be washed, drained, then cut into short pieces about 2 finger lengths and set aside.

  Chili peppers should also be washed, then cut half into small pieces; the remaining part should have the seeds removed and sliced into thin strips.

  

  

  

  
• 3

  Making the sauce

  Place a pot on the stove, add 2 tablespoons of cooking oil. Turn on the stove and heat until the oil is hot, then add shallots and ginger and sauté until fragrant, next add garlic and then turn off the stove, use chopsticks to stir evenly; you can lift the pot off the stove to prevent the ingredients from burning.

  When the shallots, garlic, and ginger turn golden, remove them to a bowl and set aside.

  You prepare a small bowl to mix the sauce, add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1/2 teaspoon of seasoning powder, 1 tablespoon of sesame oil, 1 teaspoon of sugar, 1 thinly sliced shallot, 1 thinly sliced garlic clove, and 1 teaspoon of the sautéed shallots, ginger, and garlic, then stir well until the seasonings are completely dissolved.

  

  

  

  
• 4

  Marinate the fish

  Place the fish on a plate and then drizzle the prepared sauce over it, rubbing it evenly on all sides of the fish and inside the belly.

  Next, add the remaining chopped shallots and ginger into the belly of the fish, then chop half a chili and add it in as well. Marinate the fish for 20 minutes.

  

  

  

  
• 5

  Steam the fish

  Put a pan on the stove with a little water and bring it to a boil, then place the plate of fish inside, cover and steam it for 15 minutes. During the steaming process, you can open the lid after 5 minutes to drizzle sauce over the fish once to help it absorb the seasoning better.

  

  
• 6

  Completion

  After 15 minutes, open the lid and add the prepared onions and scallions on top of the fish, also add the sliced ginger and chili, then use spoon to drizzle the sauce evenly over the top, continue to cover and steam for about 1 – 2 minutes for the onions to cook if you don’t like to eat them raw!

  Finally, add a little fried onion, garlic, and ginger to the sauce and drizzle it evenly on top, then sprinkle the remaining mixture on top to finish.

  

  
• 7

  Final Product

  Steamed pomfret with soy sauce retains the freshness of the fish, the fish is tender and not dry, while absorbing the rich seasoning along with fragrant herbs like onion, ginger, and garlic, making the whole family love it!