“How To Choose Fresh Pomfrets?”
Pomfret for steaming must be fresh enough to avoid any smell of fishiness as well as keeping tenderness of the fish meat after steamed. Really fresh Pomfret doesn’t require any seasoning prior to steaming.
How to determine its freshness? First, check the eyes of the fish. Its eyes must be bright and clear, not cloudy. Then, make sure the fish body is firm yet not too soft when gently pressed. If possible, check also the gill to ensure it’s bright red in colour. As the opening of its gill is smaller than other fishes, so be gentle when lift opened.
How To Make: Steamed Pomfret with Soy Sauce
- 1 large white pomfret fish
- 2 tablespoons of cooking oil
- 2 tablespoons of light soy sauce
- 1 tablespoon of sugar
- 2 shallots, thinly sliced
- 1 thumb sized ginger, sliced
- spring onion
- red chili (optional)
- chinese lettuce
- Clean pomfret and pat dry. Cut 2 slits on each side of the fish.
- Place ginger underneath pomfret on a large steaming dish. Steam for 15 minutes.
- Discard ginger slices and excessive steamed water in the serving dish. Transfer steamed fish over to a large serving dish lined with Chinese lettuce leafs. Set aside.
- Heat oil in wok over low fire. Brown shallot. Heat off.
- Add sugar into light soy sauce in a bowl first. Then, drizzle over heated oil to create sizzling effect.
- Pour sizzling sauce including the browned shallot over steamed pomfret immediately.
- Garnish and serve hot.
Tips: Be careful of the hot sizzle when pouring in soy sauce to the heated oil in wok. Don’t get scalded.
Also Try: Teochew Steamed White Pomfret