Fish and Potato
A Zhejiang-style dish with a fresh flavor and appealing presentation. Cooked pomfret is combined with mashed potatoes and stir-fried, served in a Western-style manner.
Ingredients
potato (washed, boiled, peeled, and mashed into a fine paste)
500 g
pomfret (whole fish boiled, bones and spines removed, flesh crushed with a spoon)
1 (about 500 g)
chopped carrot (blanched)
25 g
raw chopped celery
25 g
chopped onion
15 g
peanut oil
50 g
cooking wine
5 g
refined salt
5 g
minced ginger
3 g
white pepper
a pinch
Instructions
1
Step 1
Boil the whole pomfret until cooked through, remove the bones and spines, and crush the flesh with a spoon. Add the cooking wine, minced ginger, white pepper, blanched chopped carrot, raw chopped celery, and chopped onion, then mix well.
2
Step 2
Wash the potatoes, place them in a pot and boil until cooked. Remove, peel, and mash into a fine paste.
3
Step 3
Heat the oil in a wok. First add the fish meat and stir-fry briefly, then add the potato mash. Add the salt and a little water and gently stir-fry until evenly combined.
