Braised Pomfret is a classic home-style seafood dish. The pomfret is tender with few bones, and after braising, it’s coated in a rich, savory sauce with a glossy red finish. Every bite is tender and flavorful, and the sauce is perfect with steamed rice.
🌴 Ingredients:
· 1 pomfret (about 500g, cleaned)
🌴 Aromatics:
· 4 slices of ginger
· 2 stalks of scallion (cut into segments)
· 4-5 cloves of garlic (smashed)
· 2 dried red chilies (optional)
· 1 star anise (optional)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 20ml)
· 1 tbsp dark soy sauce (about 10ml, for color)
· 1 tbsp oyster sauce (about 10ml)
· 2 tbsp cooking wine (about 20ml, for removing odor)
· 1 tsp sugar (about 5g, to enhance flavor)
· A few drops of Chinkiang vinegar (for removing odor)
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Fish
Wash the pomfret, score twice on each side, and pat dry with paper towels. Rub a little salt and cooking wine inside and outside the fish. Marinate for 10 minutes. ⚠️ Note: Make sure to dry the fish thoroughly to prevent sticking and tearing when pan-frying. I’ve tried it without drying, and the skin stuck to the pan. - Pan-fry the Fish
Heat oil in a pan, add the pomfret, and pan-fry over medium heat until golden on both sides. ⚠️ Note: Don’t flip too early; wait until one side is set, or the skin will tear. I’ve tried flipping too soon, and the skin broke. - Braise the Fish
Add a little oil to the pan, add the ginger, scallion, garlic, dried chilies, and star anise, and stir-fry over low heat until fragrant. Add the light soy sauce, dark soy sauce, oyster sauce, sugar, and vinegar. Mix well. Pour in hot water to half-cover the fish. Bring to a boil, then reduce to medium-low heat, cover, and simmer for 10 minutes. ⚠️ Note: Always use hot water; cold water will toughen the fish. - Reduce and Serve
Uncover and turn to high heat to reduce the sauce, spooning it over the fish until thickened. Sprinkle with scallion and serve. ⚠️ Note: Keep spooning the sauce over the fish for even flavor. I’ve tried it without, and the top side tasted bland.
💡 Tips:
The key to Braised Pomfret is “tender fish, rich savory sauce.” Dry the fish thoroughly before pan-frying to prevent sticking. Don’t flip too early. Use hot water for braising. Reduce the sauce and spoon it over the fish for even flavor.
If you enjoy this savory and tender seafood dish, you should also try my Steamed Sea Bass. For more seafood recipes, check out my Seafood category.
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