Braised White Pomfret | Chef John’s Cooking Class

Name: Braised White Pomfret | Chef John’s Cooking Class
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 Whole White pomfret; ¼ cup Cooking oil; 1 oz. Ginger, sliced; 1 tsp Light soy sauce; 2 stalks Green onions cut Into 1/2 inch pieces.; 2 oz. Winter bamboo shoot; 2 oz. Shiitake mushrooms; 2 tbsp Shaoxing wine; 2 cups Water; 2 tbsp Soy Sauce; 1 tsp Zhenjiang black vinegar; 2 tbsp Sugar; 2 tbsp Potato starch slurry(1 to 2 ratio of cornstarch to water); 1 tbsp Green onion, chopped; 1 tsp Sesame oil

Chef John Zhang

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Braised White Pomfret | Chef John’s Cooking Class

5 stars rating if you like it!

Done

This Braised Pomfret has a very distinct taste and is very tender. It is easy to cook and makes a great meal.

Recipe

PRE TIME: 20 min

COOKING TIME: 20 min

TOTAL TIME: 40 min

4 SERVING

Ingredients:

1 Whole White pomfret
¼ cup Cooking oil
1 oz. Ginger, sliced
1 tsp Light soy sauce
2 stalks Green onions cut Into 1/2 inch pieces.
2 oz. Winter bamboo shoot
2 oz. Shiitake mushrooms
2 tbsp Shaoxing wine
2 cups Water
2 tbsp Soy Sauce
1 tsp Zhenjiang black vinegar
2 tbsp Sugar
2 tbsp Potato starch slurry(1 to 2 ratio of cornstarch to water)
1 tbsp Green onion, chopped
1 tsp Sesame oil

Directions:

Step 1

Score both sides of the fish with a crisscross pattern. This is to make the flavors easily permeate into the meat. (When scoring the fish, do not cut too deep, otherwise, the fish meat will fall off the bone.)

Step 2

Take the softened Shiitake mushrooms, remove stems, then slant cut the mushroom tops into thin slices.

Step 3

Peel fresh winter bamboo shoot then cut into 1x2 inch rectangular slices. Note: You must boil fresh winter bamboo shoot in water for 8-10 minutes, otherwise it will taste bitter.

Step 4

In a wok over low heat, add oil and ginger slices, stir fry for 30 seconds.

Step 5

Brush the whole fish with light soy sauce, then fry it in the wok for 2-3minutes until golden on both sides. (When frying the fish, slowly over low heat. When thickening, don't make it too thick.)

Step 6

Remove ginger slices and excessive oil. only remain a little oil at the bottom. Evenly place green onion, winter bamboo shoot, and shiitake mushroom to the sides of the fish.

Step 7