Pan-Seared Golden Pomfret
ID: 78431181...
Soaked in a lemon, scallion, ginger, and salt brine to remove odors and enhance flavor, then marinated with simple seasonings before being pan-seared. The resulting pomfret features a golden, crispy skin with tender, juicy meat that is fragrant and completely free of fishy odors.
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🍳 Cooking Flow
1. Descale and remove fins from the golden pomfret, then cut into thick fillets and thoroughly clean the innards and blood clots. → 2. Soak the fillets in water containing scallions, ginger, lemon slices, and salt for 15 minutes to remove any fishy smell. → 3. Pat the fish fillets dry, then marinate with salt, pepper, soy sauce, oyster sauce, cornstarch, and oil for 15 minutes. → 4. Heat oil in a pan and sear the fish over medium-low heat until both sides are golden, crispy, and cooked through.
Cooking Steps
Brief Cooking Order
1. Descale and remove fins from the golden pomfret, then cut into thick fillets and thoroughly clean the innards and blood clots. → 2. Soak the fillets in water containing scallions, ginger, lemon slices, and salt for 15 minutes to remove any fishy smell. → 3. Pat the fish fillets dry, then marinate with salt, pepper, soy sauce, oyster sauce, cornstarch, and oil for 15 minutes. → 4. Heat oil in a pan and sear the fish over medium-low heat until both sides are golden, crispy, and cooked through.
Introduction
Soaked in a lemon, scallion, ginger, and salt brine to remove odors and enhance flavor, then marinated with simple seasonings before being pan-seared. The resulting pomfret features a golden, crispy skin with tender, juicy meat that is fragrant and completely free of fishy odors.
Step 1
Trim the fins off the golden pomfret, carefully scrape off any fine scales from the surface, and rinse thoroughly.
Step 2
Slice the fish diagonally into fillets about 2cm thick, clean out the belly cavity and blood clots, rinse repeatedly in water, and set aside.
Step 3
Cut scallions into 3cm sections; smash and mince the ginger; wash the lemon and slice into thin rounds.
Step 4
Prepare a bowl of water, add scallions, minced ginger, lemon slices, and 1 tsp of salt, stirring until dissolved. Submerge the fish fillets completely for 15 minutes to remove odor.
Step 5
Remove the soaked fillets and pat dry. Add salt, a pinch of pepper, 1 tbsp soy sauce, 1 tbsp oyster sauce, and a little cornstarch. Mix well for 1-2 minutes until seasonings are incorporated.
Ingredients List
Important Notes
It is recommended to keep the pomfret fillet thickness around 2cm; if cut too thin, the fish will shrink during searing, and if too thick, it may not cook through evenly. 💡
Soaking in a lemon, scallion, ginger, and salt brine is the key step to removing fishy odors, resulting in whiter, more delicate meat with a subtle citrus aroma. 🍋
Do not use high heat or flip the fish too frequently while searing; sear over medium-low heat until the bottom forms a crust and sets before flipping to prevent the fish from breaking apart. ⚠️
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