Pan-Fried Pomfret
Made using traditional Cantonese pan-sealed (jian feng) technique, this pomfret boasts a crispy exterior, tender and juicy interior, and a rich, fresh-tasting sauce.
Ingredients
Pomfret (slaughtered, scaled, gutted, cleaned, 4 diagonal slashes cut on each side)
1
Light soy sauce
15g
Ginger wine
15g
Shaoxing wine
10g
Ground white pepper
0.01g
Sesame oil
0.5g
Peanut oil (approx. 100g used)
1000g
Sealing sauce (made by boiling light stock, Worcestershire sauce, light soy sauce, sugar, dark soy sauce, MSG, and salt)
to taste
Instructions
1
Marinating
Marinate the fish in soy sauce and ginger wine for about 10 minutes. Mix the sealing sauce, sesame oil, and ground white pepper into a thickening sauce.
2
Pan-Frying
Heat a wok over medium heat, add peanut oil to coat the wok then pour the oil back into an oil basin. Place the pomfret in the wok, add oil gradually while frying until both sides are golden brown, then add more oil and deep-fry for about 10 minutes until cooked through. Remove the fish and place it on a plate, pour the remaining oil back into the oil basin.
3
Saucing
Place the wok back on the heat, add garlic, scallions, and ginger, stir-fry until fragrant. Pour in the Shaoxing wine, thicken the sauce with the starch slurry to a light consistency, add 25g of peanut oil and stir well, then drizzle the sauce over the fish to serve.
