Steamed White Pomfret

Ingredients

2 white pomfrets size of your palm (including your fingers), cleaned 

1 tablespoon old ginger, thinly sliced

1 teaspoon salt, rubbed on the clean fish

2 huge dried shitake mushroom, soaked till soft and coarsely chopped

2 big red tomatoes, cleaned and wedged

50 grams coriander leaves, coarsely chopped

2.5 litres water for steaming the fish

2 tablespoon garlic oil

3 tablespoon light soy sauce

  1. Boil water in a wok. 
  2. Rub the fish with a little salt and put on a clean plate. Spread the ginger slices on the fish, and note to stuff a few slices in the “stomach” area.
  3. Spread the tomatoes wedges on the same plate, not on the fish. Sprinkle the chopped shitake mushroom on the fish.
  4. Once the water starts to bubble, steam the fish on a steaming rack in the wok over medium heat for 15 minutes.
  5. After 15 minutes, turn off the heat and do not open the wok lid yet. Open the wok lid 3 minutes after. Drain the excessive water from the plate. Pour Garlic Oil and light soy sauce on the fish.
  6. Garnish the fish with coriander leaves before serving with steamed rice. Consume while it’s still warm.
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One thought on “Steamed White Pomfret

  1. Reblogged this on Daily Home Cooks and commented:

    Have improvised this recipe with chopped shitake mushroom making it an even more wholesome dish. The smooth and soft steamed shitake mushroom, soaked in the garlic oil and soy sauce is really a perfect condiment to go with steamed rice or plain porridge.

    Like

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