Pomfret with radish knife
Overview
This kind of fish is called 'sword pomfret', which is a type of pomfret and is produced in the south. Because of its low nutritional value, it was used as a 'feed fish' in the past. In recent years, with the reduction of marine fish resources, it has reappeared on the market, but its edible value is incomparable to that of 'silver pomfret'. I have never eaten pomfret. I saw they were sold in the market and the price was cheap, so I grabbed a pack and went home. Following the usual route, braised in braise, and adding radish, the actual taste is that radish is more delicious than fish. The meat of pomfret is relatively thick and tastes similar to the fish. One advantage is that there are very few small bones, so Xiao Shen prefers to eat it.
Tags
Ingredients
Steps
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Chop garlic, ginger, green pepper, and red pepper into small pieces
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Cut the radish into thick slices, then quarter
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Clean the pomfret, score the skin with a knife, apply a little salt, pour in cooking wine and marinate for about half an hour
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Take an empty bowl, add two spoons of cooking wine, two spoons of light soy sauce, half a spoon of dark soy sauce, a spoonful of steamed fish soy sauce, an appropriate amount of sugar, and a little black pepper, stir well and set aside
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Heat oil and saute minced garlic and ginger until fragrant
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Add the pomfret and fry until both sides are slightly brown
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Pour in the prepared sauce
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Add appropriate amount of boiling water until it is even with the fish body
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Pour in the radish and let the radish fully soak with the soup inside
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Cook over high heat until the soup thickens, sprinkle with minced red and green peppers
