Chinese cuisine

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White Pomfret With Fermented Sweet Rice Sauce | Chef John’s Cooking Class

Name: White Pomfret With Fermented Sweet Rice Sauce | Chef John’s Cooking Class
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1/2 cup Cooking oil; 1 whole White pomfret; 1 tbsp. Broad bean paste with chili; 1 tbsp. Red Thai chili peppers, chopped; 1 tbsp. Sichuan pickled chilies; 1 tbsp. Garlic, minced; 1 tbsp. Ginger, minced; 1 tbsp. Green onion, chopped; 1/2 tbsp. Shaoxing wine; 1 tbsp. Light soy sauce; 1 tbsp. Oyster sauce; 1 cup Salted chicken stock; 1/2 tsp. Sugar; 1 tsp. Sweet black rice vinegar; 1/2 cup Fermented sweet rice; 2 tbsp. Potato starch slurry(1 to 2 ratio of cornstarch to water)

Don’t be intimidated by specialty Chinese ingredients such as fermented sweet rice and broad bean paste, an essential base in Chinese cooking. Bring new flavors to your palate and try this crispy pomfret. Blanketed in a flavorful chili sauce, it is sure to win your approval.

Chef John Zhang

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White Pomfret With Fermented Sweet Rice Sauce | Chef John’s Cooking Class

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Done

Recipe

PRE TIME: 20 min

COOKING TIME: 20 min

TOTAL TIME: 40 min

3 SERVING

Ingredients:

1/2 cup Cooking oil
1 whole White pomfret
1 tbsp. Broad bean paste with chili
1 tbsp. Red Thai chili peppers, chopped
1 tbsp. Sichuan pickled chilies
1 tbsp. Garlic, minced
1 tbsp. Ginger, minced
1 tbsp. Green onion, chopped
1/2 tbsp. Shaoxing wine
1 tbsp. Light soy sauce
1 tbsp. Oyster sauce
1 cup Salted chicken stock
1/2 tsp. Sugar
1 tsp. Sweet black rice vinegar
1/2 cup Fermented sweet rice
2 tbsp. Potato starch slurry(1 to 2 ratio of cornstarch to water)

Directions:

Step 1

After cleaning and washing the pomfret, make two cuts on the back, and pat dry with paper towels.

Step 2

Preheat the pan for one minute over medium heat, add oil and the fish, put the lid on to prevent oil splashing. fry 3-5 minutes until golden on both sides. Place the fish on a plate, and set it aside.

Step 3

Pour out excess oil from the cooking pan, add broad bean paste with chili, chopped red Thai chili peppers, chopped Sichuan pickled chili, minced garlic, minced ginger, and minced green onion, stir fry for 1 minute until fragrant, add Shaoxing cooking wine, light soy sauce, oyster sauce, chicken broth, sugar, and Zhenjiang vinegar, bring to a boil. Add fermented sweet rice and the fish, cover, and simmer for 10 minutes. Add slurry to thicken. (Mixing the slurry completely before adding it to the cooking pan.)

Step 4

Enjoy!

Final Notes

Preheat the pan before frying the fish, otherwise, it's going to stick on the pan. Fry the fish thoroughly, otherwise, it breaks easily and tastes fishy. Fully cook the three peppers until the oil becomes reddish. When thickening the sauce in the end, make sure the sauce is thick enough, not watery.