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Radish knife pomfret

2024-11-17 03:00:23 151

This type of fish is called 'knife pomfret', which belongs to a species of pomfret and is native to the south. Due to its low nutritional value, it was previously used as a 'feed fish'. In recent years, with the reduction of marine fish resources, it has reappeared on the market, but its edible value cannot compare to that of 'silver pomfret'. Knife pomfret, I have never eaten it before. I saw that it was sold in the market at a cheap price, so I dragged a pack and went home. Following the usual route of braised pork and incorporating radish, the actual taste is that radish tastes even better than fish. The fish meat of the knife pomfret is relatively dry, and its taste is similar to that of green fish. One advantage is that there are few small bones, and Xiao Shen likes to eat more.

Details of ingredients

Knife pomfret2 pieces
radish1 unit

Technique

difficultySimple
workmanshipcook
tastesalty and savory
timeThree quarters of an hour

Steps to make Radish knife pomfret

1. Cut garlic, ginger, green peppers, and red peppers into small pieces
2. Cut the radish into thick slices and divide them into four parts
3. Clean the pomfret with a knife, cut the skin, apply a little salt, and pour in cooking wine to marinate for about half an hour
4. Take an empty bowl and add two tablespoons of cooking wine, two tablespoons of light soy sauce, half a tablespoon of dark soy sauce, one tablespoon of steamed fish soy sauce, an appropriate amount of white sugar, and a little black pepper powder. Stir well and set aside for later use
5. Hot oil, saut é garlic and ginger until fragrant
6. Fry the sliced pomfret until both sides turn slightly yellow
7. Pour in the prepared seasoning sauce
8. Add an appropriate amount of boiling water, level with the fish body
9. Pour in the radish and let it fully soak in the soup inside
10. Cook over high heat until the soup thickens, then sprinkle with minced red and green peppers