Food Network UK

Steamed pomfret fish

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  • This pomfret is gently steamed with spring onions, coriander and chillies.
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Ingredients

  • 400g (or two 250g fillets) white pomfret
  • 1 tomato, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced into 6 wedges
  • 5 pickled plums (bottled vinegared version)
  • 3 dried chinese mushrooms, soaked and Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 50 g pork fat, par-boiled and thinly Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 1 red chilli, Technique: Julienne Cutting a larger piece of food into long, thin strips. I know this Teach me, please julienned
  • Coriander to garnish
  • Spring onions to garnish

Use imperial measurements

Method

How to make Steamed pomfret fish

Find out more about Makansutra's Steamed Pomfret Fish.

1) Clean and wash the fish. Score fish on both sides from head to tail as if to fillet and de-bone it but do not cut through. Set aside for steaming.

2) Place the fish on a steaming plate. Stick porcelain soup spoon on the lower part of the fish to expose fish and lift it a bit so as to allow for even steaming.

3) Arrange tomato Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices , pickled plums, mushrooms and pork fat Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices over the fish. Pour a teaspoon of pickled plum vinegar over the fish.

4) Steam fish for 7 minutes (440g fish) or 5 minutes (250g fish).

Garnish fish with red chilli, spring onions and coriander and serve.

6. Serve with steamed rice.