Golden Pomfret Fish 1-2 Pcs (600G – 800G) Fresh Frozen Seafood

🐡🐟Product Description:

Golden Pomfret 2 Pcs 600-800G

2 Pcs in a single packaging, Clean and degutted

Origin: Singapore/Malaysia

⚠️DISCLAIMER⚠️: The packaging might contain one PCs or 2 Pcs of golden pomfret

🥘DEFROST METHOD

1. Place fish in the fridge (0-20°C) for 3-5 hours.

2. Remove fish from vacuum bag.

3. For best result, soak the fish in a cold brine for 30-45 minutes.

4. Remove fish from the brine. Pat it dry with a paper towel.

🍲 COOKING TIPS FOR HOW TO STEAM A WHOLE GOLDEN POMFRET:

1. Wash fish, cut belly. (Gill and guts already removed)

2. Put ginger into the fish belly and on top. Ginger helps to remove the smell.

3. When water is boiling, put the fish in and steam for 10-15 minutes depending on how big the fish is.

4. Remember the oil needs to be hot, use a wooden chopstick to check. If you see bubbles around the chopsticks that means the oil is hot enough. The temperature is around 375-400F.

🍲Sichuan Style Pomfret Fish

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.

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

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.)

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.

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.

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.

7. Enjoy