Chinese cuisine

Medium

Sichuan Style Pomfret Fish

Name: Sichuan Style Pomfret Fish
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Chinese-Sichuan
Ingredients: 1 lb. Golden Pomfret Fish, Cleaned; 2 oz. Ground Pork; 1 tbsp. Chef Made Peppercorn Oil (See ''Chef John Signature Oil'' Video); 2 tbsp. Shaoxing Wine; 1 tbsp. Garlic, Minced; 1 tbsp. Pickled Ginger, Minced; 2 tbsp. Green Onion, Chopped; 1 tbsp. Yixing Pickled Cabbage; 1 tbsp. Pickled Red Chili, Diced; 2 tbsp. Bamboo Shoots, Minced; 2 tbsp. Chef Made Chili Oil (See ''Chef John Signature Oil'' Video); 4 cup Water; 0.5 tbsp. Soy Sauce; 1 tbsp. Crystal Sugar; 1 tsp. Sweet Black Rice Vinegar; 1 tbsp. Soybean Paste; 1 oz. Fermented Rice; 0.25 tsp. White Pepper, A Pinch

One of the best ways to cook pomfret fish is to dry braise it. Stir fry ground pork, add pickled cabbage and various spices, and cover with water to braise the fish until the cooking liquid is reduced by 2/3. The delicate and tender pomfret fish tastes wondrous after this process.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 20 min

TOTAL TIME: 40 min

2 SERVING

Ingredients:

1 lb. Golden Pomfret Fish, Cleaned
2 oz. Ground Pork
1 tbsp. Chef Made Peppercorn Oil (See ''Chef John Signature Oil'' Video)
2 tbsp. Shaoxing Wine
1 tbsp. Garlic, Minced
1 tbsp. Pickled Ginger, Minced
2 tbsp. Green Onion, Chopped
1 tbsp. Yixing Pickled Cabbage
1 tbsp. Pickled Red Chili, Diced
2 tbsp. Bamboo Shoots, Minced
2 tbsp. Chef Made Chili Oil (See ''Chef John Signature Oil'' Video)
4 cup Water
0.5 tbsp. Soy Sauce
1 tbsp. Crystal Sugar
1 tsp. Sweet Black Rice Vinegar
1 tbsp. Soybean Paste
1 oz. Fermented Rice
0.25 tsp. White Pepper, A Pinch

Directions:

Step 1

Remove fish fins and score both sides of the fish: one straight cut in the middle from head to tail, then make two cuts on both sides at a 30-degree angle against the middle cut.

Step 2

Prepare the following ingredients: green onion, pickled ginger, and pickled red chili pepper.

Step 3

In a wok, bring enough cooking oil to 300-350°F (150-180°C), and deep-fry fish until golden. Remove from the heat and drain. (Use a strainer to hold the fish during deep-frying to prevent the fish from falling apart.)

Step 4

Return the wok to heat, and stir-fry ground pork until brown. Add peppercorn oil and Shaoxing wine, and stir-fry several times until fragrant. Then add minced garlic, minced pickled ginger, chopped green onion, Yixing pickled cabbage, diced pickled red chili pepper, and minced bamboo shoots. Stir fry to cook for one minute.

Step 5

In the same wok, add chili oil, water, soy sauce, rock sugar, sweet black rice vinegar, fish, and soybean paste. Lower the heat and stew for 10 minutes.

Step 6

In the same wok, add fermented rice, white pepper, chili oil, and finely chopped green onion. Push the ingredients back and forth several times. Remove from heat.

Step 7

Enjoy!