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Steamed pomfret fish

This pomfret is gently steamed with spring onions, coriander and chillies.

  • Preparation Time5 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
400g (or two 250g fillets) white pomfret
1 tomato, sliced into 6 wedges
5 pickled plums (bottled vinegared version)
3 dried chinese mushrooms, soaked and sliced
50 g pork fat, par-boiled and thinly sliced
1 red chilli, julienned
Coriander to garnish
Spring onions to garnish

Find out more about Makansutra's Steamed Pomfret Fish.

1) Clean and wash the fish. Score fish on both sides from head to tail as if to fillet and de-bone it but do not cut through. Set aside for steaming.

2) Place the fish on a steaming plate. Stick porcelain soup spoon on the lower part of the fish to expose fish and lift it a bit so as to allow for even steaming.

3) Arrange tomato slices, pickled plums, mushrooms and pork fat slices over the fish. Pour a teaspoon of pickled plum vinegar over the fish.

4) Steam fish for 7 minutes (440g fish) or 5 minutes (250g fish).

Garnish fish with red chilli, spring onions and coriander and serve.

6. Serve with steamed rice.

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