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    • Steamed Pomfret

    Mark Sharron
    Easy
    35 minutes
    02-Apr
    Steamed Pomfret is a classic Chinese seafood dish that is easy to prepare and full of flavour. This dish is made with a whole pomfret that is cleaned, scaled and seasoned with a combination of salt, sugar, light soy sauce, sesame oil, Shaoxing wine, garlic, ginger, vegetable oil, spring onions, red chillies, coriander, and leek. The result is a delicious, fragrant, and flavorful dish that can be enjoyed as a main course or side dish.    
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    Ingredients

    • 1 whole pomfret (cleaned and scaled)
    • 1 teaspoon of salt
    • 1 teaspoon of sugar
    • 2 tablespoons of light soy sauce
    • 1 tablespoon of sesame oil
    • 1 tablespoon of Shaoxing wine
    • 2 cloves of garlic (minced)
    • 1 teaspoon of grated ginger
    • 2 tablespoons of vegetable oil
    • 2 tablespoons of finely sliced spring onions
    • 2 tablespoons of finely sliced red chillis
    • 2 tablespoons of finely sliced coriander
    • 2 tablespoons of finely sliced leek

    Method

    • Step-by-Step Method for Steamed Pomfret
    • Rinse the whole pomfret under cold water and pat dry thoroughly
    • Place pomfret on a heatproof plate that fits into your steamer; score both sides with shallow diagonal cuts
    • Sprinkle both sides of the pomfret with 1 teaspoon salt and 1 teaspoon sugar; rub gently into flesh and cuts
    • Distribute 1 teaspoon grated ginger and 2 cloves minced garlic evenly over and inside the fish
    • Pour 1 tablespoon Shaoxing wine over the fish, ensuring some enters the cavity
    • Prepare your steamer or set up a wok/large pot with a trivet and sufficient boiling water
    • While water heats, arrange half of sliced spring onions, red chillis, coriander, and leek beneath the fish on the plate
    • When water is at a full boil, place the plate with fish into the steamer, cover and steam over high heat for 8–10 minutes (adjust based on fish size)
    • While fish steams, combine 2 tablespoons light soy sauce and 1 tablespoon sesame oil in a small bowl and set aside
    • In a small pan, heat 2 tablespoons vegetable oil until just shimmering (not smoking)
    • When fish flakes easily with a chopstick, remove plate from steamer carefully
    • Discard any liquid that’s pooled on the plate
    • Gently pour prepared soy-sesame mixture over the steamed fish
    • Scatter remaining sliced spring onions, red chillis, coriander, and leek over the top of the fish
    • Immediately drizzle hot vegetable oil over the aromatics to release their fragrance
    • Serve the steamed pomfret immediately, optionally with steamed jasmine rice and extra soy sauce on the side