Simple Steamed Pomfret Recipe

Ingredients for Simple Steamed Pomfret Recipe

• 1 medium-sized white pomfret (pak cheong or tau tai)
• 3/4 teaspoon salt
• 1 tablespoon finely chopped old ginger
• 2 dried Chinese mushrooms, soaked and sliced thinly
• 1 tablespoon kei chi, washed and drained
• 2 stalks spring onion, cut into 3cm lengths
• Dash of pepper

(A) Sauce ingredients:

• 1 tablespoon light soy sauce
• 1 teaspoon oyster sauce
• 1½ tablespoons sesame oil
• 1/2 teaspoon sugar
• 1–2 tablespoons water

Instructions

1. Clean fish and make two slits on either side of the body.
2. Rub fish inside and out with salt and ginger; set aside for 10–15 minutes.
3. Combine ingredients (A) in a small bowl. Place fish on a heatproof dish, then pour contents of bowl over it.
4. Arrange sliced mushrooms and spring onion around the fish and sprinkle with the kei chi; add a dash of pepper.
5. Place steaming rack in a wok and place the fish on rack; cover the wok and steam the fish for 10–15 minutes.
6. (Chef's note: The normal time for steaming fish is about 10–15 minutes but this depends on the intensity of the flame used.)

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