Preparation
20 minutes
Cooking
25 minutes
Difficulty
Easy
If you are tired of greasy dishes, let’s try the sweet and sour steamed silver pomfret with TasteVN, which is both unique in flavor and sure to be a hit for the whole family. Let’s get cooking and make this steamed dish now!
Ingredients for Sweet and Sour Steamed Silver Pomfret Serves 4
Silver pomfret 1 fish Glass noodles 2 pieces (you can use dry noodles as a substitute) Tomato 1 piece Pineapple 1/4 piece (ananas) Onion 1 bulb Spring onion 1 stalk Minced shallots 1/2 teaspoon Minced garlic 1/2 teaspoon Cooking oil 3 tablespoons Fish sauce 1 tablespoon Common seasoning a little (salt/ sugar/ monosodium glutamate/ seasoning powder)
How to choose fresh ingredients
How to choose fresh silver pomfret
- The best silver pomfret is one that is still alive and healthy, swimming in the fish tank with its mouth closed, and has a firm body when pressed.
- In addition, good pomfret will have clear, bright eyes, not cloudy, with pink-red gills, and a flat belly, not swollen.
- Avoid choosing pomfrets with pale, loose flesh, that feel mushy when pressed, and have an unpleasant fishy smell like ammonia.
How to choose delicious pineapple (thơm) properly
- When buying pineapple, you should choose fruits that have an eye-catching yellow color with a sweet aroma, not too strong, and feel firm, not too soft when held.
- Give priority to those that are slightly round and short, as these fruits will have more flesh compared to long-shaped ones. Additionally, fruits with a larger distance between the eyes will be sweeter and easier for you to peel.
- Avoid buying fruits that have uneven ripening color. If the fruit is green, it will be sour, while those that are yellow with dark brown spots have overripe and are about to spoil.
How to choose juicy tomatoes
- When buying tomatoes, you should choose fruits that are bright red, uniformly colored, and have the stem tightly attached to the fruit body.
- Additionally, you should also buy tomatoes that have a mild, attractive aroma with a medium size, not too big or too small.
- Avoid choosing fruits that have wrinkled skin, feel soft and mushy when touched, and have a pungent smell because they have been overripe for too long and are about to spoil.
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Tools needed
Steamer pot, bowl, basin, knife, pan,…
How to prepare Sweet and Sour Steamed White Snapper
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Prepare the white snapper
For convenience, you should ask the seller to clean the fish for you; when you get home, you just need to eliminate the fishy smell by soaking and rinsing the fish in diluted salt water for about 10 minutes.
Cut the fish into small slices about 1/2 finger thick, then put them in a bowl along with 1 teaspoon of seasoning, mix well, and marinate for about 10 minutes for the fish to absorb the spices. Arrange the fish on a plate to prepare for steaming.
Tips to eliminate fishy smell
- Method 1: Mix a little salt into water, then soak the fish for about 5 – 10 minutes and rinse twice with water.
- Method 2: After cleaning, soak the fish in rice washing water for about 15 – 20 minutes, then rinse well.
- Method 3: Dilute a few tablespoons of alcohol or white vinegar in water, soak for about 5 minutes, and rinse well with water.
See details: 7 tips to easily and effectively eliminate the fishy smell
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Prepare other ingredients
Peel the onion, wash it clean, and cut it into small pieces shaped like wedges. After washing the tomatoes twice with water, cut them into bite-sized wedges.
Peel the pineapple, remove the eyes, then discard the core and cut it into small slices. Remove the roots from the green onions, wash them clean, and chop them finely.
Soak the dried mushrooms in water for about 10 minutes to soften them, then wash them clean with water.
Take 1 roll of glass noodles and soak it in water for about 12 minutes until the noodles are soft, then drain. For the remaining roll of glass noodles, place a pan on the stove, add 2 tablespoons of cooking oil, then add the roll of noodles and fry over medium heat for about 3 minutes until the noodles puff up evenly.
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Steaming fish and making sauce
Place a steaming pot on the stove, add about 500ml of water to the pot and bring to a boil, then place the marinated fish fillet on top. Cover and steam over medium heat for about 7 minutes, then add the soaked vermicelli and steam for another 3 – 5 minutes before turning off the heat.
To make the sauce: heat a pan on the stove, add 1 tablespoon of cooking oil along with 1/2 teaspoon of shallots and 1/2 teaspoon of minced garlic. When the shallots and garlic are golden and fragrant, add the chopped tomatoes and pineapple to the pan, stir-frying over medium heat.
Stir well for about 3 minutes, then add the onions and shiitake mushrooms. Mix well and season with 1 tablespoon of fish sauce, 1/2 tablespoon of sugar, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of monosodium glutamate, and 300ml of water.
Mix evenly, adjust the seasoning to taste, then cook for another 4 minutes until the sauce boils, add the chopped green onions and then turn off the heat.
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Final Product
Sweet and sour steamed white pomfret is ready! When enjoying, you just need to place the fish on a plate and pour the stir-fried sauce mixture over the fish. Eating it with hot white rice or wrapping it with fresh vegetables and rice paper is delicious.
If you want to eat it hot at any time, place the fish on a steaming plate and put it on the stove over low heat to simmer gently. This dish is best enjoyed hot.
The sweet and delicate flavor of the fish will blend with the sweet and sour sauce from the ingredients, and the crunchy taste of the wood ear mushrooms will make the dish irresistible to anyone who tries it.
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Finally, we have completed the dish sweet and sour steamed white pomfret. Be sure to save this and head to the kitchen to make this dish to change things up for the whole family! Wishing you all success!
