Pomfret and bream with scallion oil
Overview
Pomfret and bream have fewer spines and are relatively soft, making them very suitable for the elderly. This pomfret and bream is quite big and is a hot dish during the reunion dinner. Locals prefer light, steamed and boiled food. The green onion sauce is also very different from the one in my hometown. There is no soy sauce here, so the color is the same. I would definitely add some minced ginger or chili pepper, but my mother-in-law doesn't eat a little bit of ginger or chili pepper, so she didn't add it. Because I was in a hurry to produce other dishes, I only had one picture of the finished product.
Tags
Ingredients
Steps
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Ingredients picture, remove the scales, guts and wash the pomfret and bream
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Place the pomfret and bream flat on the cutting board, cut a few ramps, and cut both sides
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Sprinkle with salt
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Apply it to each cut and let it sit for about a quarter of an hour
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Chop the green onions into finely chopped green onions
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Pour water into the steamer, rinse the rested pomfret and bream and put it into a suitable plate, sprinkle some salt and add an appropriate amount of cooking wine (if you need to add grated ginger, add it at this time as well), cover and steam over high heat for about 15 minutes, until it is cooked.
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When the pomfret and bream are steamed, heat the wok with vegetable oil
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Pour the boiling hot oil over the pomfret and bream that has been cooked and sprinkled with chopped green onion (or add some red pepper to make it more beautiful)
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Serve hot
