dry roast pomfret

How to Make Braised Pomfret: A Step-by-Step Guide

Braised pomfret, or "gan shao pang yu" in Chinese, is a beloved dish known for its crispy skin, tender flesh, and savory umami-rich sauce. Here’s a simple yet delicious recipe to recreate it at home.

Ingredients: 1 fresh pomfret (about 500g), 2 tbsp cooking oil, 3-4 sliced ginger, 3-4 minced garlic, 2-3 chopped green onions, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp Shaoxing wine, 1 tsp sugar, a pinch of white pepper, and ½ cup water or stock.

Instructions:

1. Prep the fish: Clean the pomfret, score both sides diagonally (3-4 cuts), and pat dry. This ensures even cooking and crispiness.

2. Sear the fish: Heat oil in a wok over medium-high heat. Fry the pomfret for 3-4 minutes per side until golden brown. Set aside.

3. Make the sauce: In the same wok, sauté ginger and garlic until fragrant. Add green onions, then stir in soy sauces, Shaoxing wine, sugar, and white pepper.

4. Simmer: Return the fish to the wok, pour in water/stock, and simmer for 5-7 minutes, occasionally spooning the sauce over the fish.

5. Thicken and serve: Let the sauce reduce until slightly thickened. Garnish with extra green onions and serve hot with rice.

Tips: For extra flavor, marinate the fish for 10 minutes before searing. Adjust soy sauce to your preferred saltiness. Enjoy this restaurant-quality dish at home!