Sautéed Pomfret

Buttery and succulent, this Sautéed Pomfret has the perfect combo of taste and simplicity. Also known as butterfish, white pomfret fish is healthy, flaky, and tender when sautéed, steamed, or baked in the oven.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

10 oz. White Pomfret
2 tbsp. Cooking oil
0.25 oz. Ginger
0.25 oz. Green Onion
5 cup Water
1 tsp. Cooking Wine
2 oz. Shrimp, Peeled And Deveined
1 tbsp. Carrot, Diced
1 tbsp. Green Bean
0.5 tsp. Salt
0.1 tsp. White pepper
0.25 cup Cornstarch Water (2 Tbsp Cornstarch Mixed With 1 Tbsp Water)
2 count Egg White
2 tbsp. chef-made assorted aroma oil

Directions:

Step 1

Fillet the fish, save all cutaway fish parts for broth, and do not remove the skin. Place fillets skin side down.

Step 2

Cut with 2/5 inch (1 cm) spaces longwise and crosswise to create a checkerboard pattern. Do not cut through the skin.

Step 3

Dice shrimp into small pieces.

Step 4

In a large pot, bring enough water to a boil. Place fish fillets in boiling water until fillets curl up and form a corn-shape. Drain off water and set aside.

Step 5

In a wok, at high heat, add 2 tbsp oil, green onion, ginger, cutaway fish parts, cooking wine, and water. Boil for a while until the broth turns milky. Scoop out solid ingredients.

Step 6

Add shrimp, carrots, green peas, salt and pepper to taste. Thicken the sauce with cornstarch and water mixture. Dropping in egg white and keep stirring.

Step 7