White pomfret is usually braised and steamed. Because there are few small thorns, so steamed to eat, is the best.
1-2 white pomfret
Scallion 2 heel
A little cooking wine
Steamed fish with black bean sauce
A dash of soy sauce
A dash of vinegar
Pinch of salt
Because the white pomfret is relatively small, it can fit on a normal plate. Perfect for small family steamers. One white pomfret
Clean the fish, this step is not to say, very ordinary fish, just a little special, white pomfret belly has a layer of black film, this should be cleaned.
Will be front and back, a few cuts. Easy to taste. Cut any way you want, cross any way you want. Depends on personal preference
Lay the fish flat on the plate, put the onion, ginger and garlic on the surface, pour the cooking wine, a little soy sauce, and finally pour the steamed fish bean sauce.
Put in the steamer (steamer), because the fish is very easy to cook, so do not steam too long, the meat will rot and cannot be picked up. Start with cold water and cook over medium heat for 15 minutes.
Because the white pomfret is relatively small, it is usually eaten together. If the pot is large, steam it together, and if the pot is small, steam it twice. Because the water is hot the second time, it should be steamed for 12 minutes.