Recipe: Simple Steamed Promfret

Simple Steamed Pomfret

1 medium-sized white pomfret

3/4 tsp salt

1 tbsp finely chopped old ginger
Sauce ingredients (A)

1 tbsp light soy sauce

1 tsp oyster sauce

1½ tbsp sesame oil

1/2 tsp sugar

1–2 tbsp water

2 dried Chinese mushrooms, soaked and sliced thinly

1 tbsp kei chi, washed and drained

2 stalks spring onion, cut into 3cm lengths

Dash of pepper

Clean fish and make 2 slits on both sides of the body. Rub fish inside and out with salt and ginger and set aside for 10–15 minutes.  

Combine ingredients (A) in a small bowl. Place fish on a heatproof dish then pour over the combined sauce ingredients.  

Arrange sliced mushrooms and spring onion around the fish and sprinkle with the kei chi. Add a dash of pepper. 

Place steaming rack in a wok and place the fish on rack. Cover the wok and steam the fish for 10–15 minutes. Serve fish immediately. 

(Chef’s note: The normal time for steaming fish is about 10–15 minutes but then this depends on the intensity of the flame used.)

 

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