Crispy Pomfret
A traditional Zhejiang specialty: pomfret is cut into pieces, deep-fried, then steeped in a braising liquid, resulting in a crispy exterior and tender interior with a balanced salty, sweet, and tangy flavor.
Ingredients
Pomfret (cleaned, head, tail, and belly removed, sliced into 1 cm thick pieces)
about 500 g (2-3)
Shaoxing wine (for marinating)
to taste
Soy sauce (used in two parts)
60 g (25 g for marinating, 35 g for sauce)
Ginger slices (used in two parts)
15 g (10 g for marinating, 5 g for sauce)
Scallion whites (used in two parts)
25 g (15 g for marinating, 10 g for sauce)
Cinnamon bark (for sauce)
1 g
Dried tangerine peel (for sauce)
1 g
Cooked vegetable oil (for deep-frying)
1000 g (about 100 g used)
White sugar (for sauce)
75 g
Vinegar (for sauce)
40 g
Instructions
1
Marinate the Fish Slices
Place the pomfret slices in a bowl, add Shaoxing wine, 25 g soy sauce, 10 g ginger slices, and 15 g scallion whites. Mix well, marinate for 15 minutes, then remove and spread flat. Set aside.
2
Make the Sauce
Place a wok over high heat, pour in 300 g hot water, add 10 g scallion whites, 5 g ginger slices, cinnamon bark, and dried tangerine peel. Boil for 3 minutes, then remove the scallion whites and other aromatics. Add 35 g soy sauce, white sugar, and vinegar, and continue to bring to a boil, skimming off any foam to make the sauce.
3
Fry and Season the Fish
In another wok, add the cooked vegetable oil and heat to about 80% hot. Add the fish slices and fry until golden yellow, then remove. When the oil returns to 80% hot, refry the fish until brownish yellow. Remove and drain off the oil, then pour the fish into the sauce pot, toss to coat with flavor, and plate. Serve immediately.
