Equipments:
Fresh pomfret: 500 grams
Ginger: 1 piece
Garlic: 2 cloves
Small onion: 2
Salt: moderate
Monosodium glutamate (MSG): moderate
Soy sauce: 2 tablespoons
Soap: 1 tabletspoon
Starch: 1 tabletspoon
Vegetable oil: moderate
Smoking sauce: 2 tabletspoons
Smoking sauce: 2 tablespoons
More information on the cooking process is provided in the following section. Vegetable oil: moderate
Cooking steps:
Treatment of small pomfret: small pomfret scaled, gutted, washed with water and drained. Evenly rub a little salt on the fish to marinate for 15 minutes to remove the fishy odor.
Make the sauce: In a small bowl, combine the soy sauce, cooking wine, monosodium glutamate and cornstarch, and whisk well to make a sauce.
Prepare the ingredients: shred the ginger, mince the garlic, and cut the scallions into pieces.
Heat the oil in a pan: Pour in a moderate amount of vegetable oil in the pan, heat it until it reaches 60% of the heat, add the small pomfret and fry it until both sides are golden brown and crispy.
Add ingredients: Add ginger, garlic and scallions to the pan in turn and sauté until fragrant.
Add the sauce: Pour the sauce into the pan and toss to coat the fish evenly.
Concentrate: Stir-fry over high heat until the sauce thickens and coats the fish.
Cooking Tips:
Choose fresh baby pomfret: Fresh baby pomfret has firm flesh, intact scales and clear eyes.
Marinate to remove fishy odor: Rub salt on the small pomfret to marinate, which can remove the fishy odor and make the fish more delicious.
Control the fire: when frying small pomfret, the fire should be controlled at about medium heat so as not to burn the fish outside and inside.
Control the thickness of the sauce: the degree of sauce can be adjusted according to personal preference, if you like the sauce is rich, you can more juice, and if you like the taste can be less juice.
Pairing гарни: Stir-fried small pomfret can be served with rice, steamed buns or vegetables to balance the nutrition and enhance the taste.