Braised Pomfret

Overview

How to cook Braised Pomfret at home

Wash the pomfret, remove the internal organs, and cut into pieces from both sides with a knife
Add appropriate amount of salt and cooking wine and marinate for fifteen minutes
Chop onion, ginger, garlic, dried chili and set aside
After the pomfret is coated with starch, fry it in oil. Heat the oil and stir it as little as possible to avoid breaking the fish
Fry until golden brown on both sides and set aside
Pour out an appropriate amount of oil for frying fish in the pot, leaving a small amount, add onion, ginger, garlic, dried chili and stir-fry
After the aroma comes out, add a bowl of water, an appropriate amount of sugar, a tablespoon of soy sauce and bring to a boil over low heat
After boiling the pan, add the fried pomfret and reduce to low heat and simmer
When stewing, add an appropriate amount of cumin powder and stir less. After the pomfret is seasoned, remove the juice from the pan