Steamed Golden Pomfret

March 17, 2025 38 Minutes Medium

Nutritional Information

650 kcal
Calories
70g
Protein
5g
Carbohydrates
38g
Fat
Recipe Hot Dishes
Steamed Golden Pomfret

This steamed fish recipe delivers tender, flavorful results with a perfect balance of savory and aromatic notes. Fresh fish is marinated with scallions, ginger, cooking wine, and light soy sauce to eliminate any fishy taste while enhancing its natural sweetness. The secret to extra richness? A touch of lard or fatty meat melts into the fish during steaming, ensuring moist, succulent flesh. After a quick 15-minute steam, the fish is finished with vibrant scallion flowers, a drizzle of umami-packed steamed fish soy sauce, and a hint of aged vinegar for brightness. The optional hot oil sizzle at the end adds a fragrant crunch. Simple yet elegant, this dish highlights the fish’s delicate texture with restaurant-quality depth—perfect for a healthy, impressive meal.

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

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1
Step 1
Cleaning: Select a fresh fish with elasticity and bright eyes. Remove the internal organs, wash and drain, and make three cuts on both sides.
Step 1
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Step 2
Marinating: Apply a mixture of scallions, ginger slices, cooking wine, light soy sauce, and a small amount of salt to the fish, and stuff more scallions into the fish belly to remove the fishy smell. Cover with plastic wrap and refrigerate for 30 minutes.
Step 2
3
Step 3
Steaming: Bring the water in the steamer to a boil. Remove the marinated fish from the refrigerator, discard most of the marinade, and apply a small amount of lard or place 2-3 slices of fatty meat (optional). Steam for 15 minutes, then turn off the heat and let it sit for 5 minutes.
Step 3
4
Step 4
Finishing: Remove the fish from the steamer, remove the original scallions and ginger, and sprinkle with scallion flowers. Drizzle with steamed fish soy sauce and aged vinegar (for those who did not use lard, heat a small amount of oil in a pan, add scallion flowers, and pour over the fish).
Step 4

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