Braised pomfret with bitter gourd with golden edge
By WestonOlson
There is a bitter gourd in the refrigerator. It is a little ripe and yellow after leaving it for a few days. If you don't eat it, you will have to throw it away and quickly eliminate it. I just bought a Phnom Penh pomfret and it tastes good when stewed with bitter gourd. The bitter gourd absorbs the umami flavor of the fish and makes it better to eat. The fish also has the taste of a vegetable, but it does not have the bitterness of the bitter gourd, so it is easy to match.
Recipe Recommendations
- bitter gourd a
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
- bitter taste
- braised
- ten minutes
- ordinary
Steps for Braised pomfret with bitter gourd with golden edge
1
Wash the fish.
2
Wash and cut the bitter gourd.
3
Raise the oil pan and fry the fish over high heat.
4
Fry until golden brown on both sides.
5
Add bitter gourd, add water, add salt, soy sauce, ginger, cover the pot and simmer for 8 minutes.
6
Heat away the juice before starting the pan.