Grilled Pomfret with Radish

Overview

When making braised fish, add a few slices of white radish to make the fish taste more refreshing. The radish also absorbs the fresh flavor of the fish. As a result, the fishy smell of the fish and the fishy smell of the radish disappear, leaving only freshness and fragrance. Even radish is more delicious than fish! This is a secret that is not told in private!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• radiation protection
• spring recipes
• banquet dishes
• lunch
• braised soy sauce
• chicken essence
• cooking wine
• edible oil
• flour
• onion, ginger and garlic
• pomfret
• red pepper flakes
• water starch
• white radish
• white sugar
• diced chives
• salt

Ingredients

Steps

1. 1 Clean the pomfret, cut both sides with a knife, add salt, cooking wine and ginger slices and marinate for a while;

   

2. 2 Cut the white radish into thin slices (as thin as possible);

   

3. 3 Slice onion, ginger, and garlic, and dice red pepper and chives;

   

4. 4 Coat the pomfret evenly with an appropriate amount of dry flour, shake off excess flour before putting it in the pot;

   

5. 5 Use appropriate amount of cooking oil to fry the pomfret until golden brown on both sides;

   

6. 6 In a separate wok, sauté onion, ginger and garlic slices;

   

7. 7 Add the pomfret and radish slices, along with the soy sauce;

   

8. 8 Add cooking wine and shake the wok to distribute the seasonings evenly;

   

9. 9 Add sugar and chicken essence, shake evenly;

   

10. 10 Add boiling water to slightly cover the ingredients, bring to a boil over high heat, then simmer over low heat until the fish is cooked;

    

11. 11 Use appropriate amount of water starch to thicken the gravy;

    

12. 12 Sprinkle with diced chives and red pepper and serve.