Pomfret with Ginger and Black Vinegar

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20

min

Preparation

20

min

Cook

Easy

Difficulty

3

Steps

7

Ingredients

A healthier version of a classic Chinese dish featuring the firm flesh of pomfret topped with deep-fried ginger!

Let's start cooking!

Sliced ginger on a chopping board

Step 1 - Slice ginger

  • With a sharp knife, julienne the ginger and set aside.
Cuts on the pomfret

Step 2 - Clean fish

  • Rub salt into the fish to remove the fishy smell, then rinse thoroughly.
The saltwater fish used in this recipe have relatively firmer flesh and larger bones than freshwater fish, and are also easy to fillet and debone
Drizzled sauce and ginger on pomfret

Step 3 - Steam fish

  • On a heatproof dish, place fish and drizzle with 2 Tbsp black vinegar, 2 Tbsp soy sauce, 1 tsp sugar and top with julienned ginger.

  • Steam on high heat for 15 to 20 minutes, until fish is fully cooked.

When choosing fresh fish, look for bright, clear eyes, red sticky gills and a glossy sheen to the skin

Plate and serve!

Pomfret with ginger and black vinegar on a plate

Drizzle with more soy sauce if desired and serve hot.

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