White Pomfrets from Pontian have a sweeter taste compared to other places. Everyone loves it for its fine texture and high nutritional value!
- Origin: Pontian / 产地：笨珍
- Wild Caught / 野生捕捞
- 100% Preservatives Free / 绝无防腐
- Descaled & Gutted / 已去鳞去内脏
- For best quality, consume within 3 months from purchase / 购买后3个月内食用，品质最佳
Customised Cutting NOT Available / 恕不接受客制化切割
“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: Fried Pomfret with Onion Sauce
- 500g white pomfret
- salt and pepper, a little
- 2-3tbsp tapioca flour
- 2 onions, halved and sliced thinly
- 1tbsp garlic, chopped
- 20g ginger, shredded
- 35g red capsicum, cubed
- 2 stalks spring onion, cut into sections
- 1tbsp Shao Hsing Hua Tiau wine
- 1tbsp oyster sauce
- 1tsp sesame oil
- 1tsp cornflour
- 1/8tsp pepper
- 1/2tsp chicken stock powder
- 200ml water
- spring onion and red chilli curls
- coriander leaves
Clean fish, and make two to three slight cuts on both sides. Lightly season with salt and pepper, and sprinkle over with tapioca flour.
Heat enough oil for deep frying in a wok, and deep-fry the fish until golden brown. Remove the fish and place on a serving platter.
Leave four tablespoons of oil in the wok, and fry the ginger shreds and garlic until fragrant and crispy. Remove the ginger, garlic and oil from the wok, and set aside.
Add two tablespoons of sesame oil in the wok. Add the onions and fry until soft. Drizzle in Shao Hsing Hua Tiau wine to aromatise the onions.
Pour in the combined sauce ingredients and bring to a boil. Cook until the sauce is thick. Add the capsicum and spring onion, and give the mixture a stir. Dish out and pour the mixture, including the gravy, over the fish.
Top with the ginger and garlic crisps set aside earlier. Drizzle over a little of the fragrant oil.
Garnish the dish with spring onion, chilli curls and coriander leaves just before serving.
Also Try: Teochew Steamed White Pomfret