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Home-Style Braised Pomfret
This dish offers a tender and flaky pomfret perfectly blended with sweet and savory flavors from the pork belly and delicate aromatics like ginger and scallion creating a comforting taste that is sure to please everyone at the table. The inclusion of light soy sauce adds depth while the rice cakes provide a satisfying chewy […]
- Prep
- 6m
- Cook
- 10m
- Total
- 16m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Home-Style Braised Pomfret
| Ingredient | Amount |
|---|---|
| pomfret | |
| pork belly | |
| salt | |
| scallion | |
| ginger | |
| cooking wine | |
| light soy sauce | |
| onion | |
| sugar | |
| rice cakes (niangao) |
- pomfret
- pork belly
- salt
- scallion
- ginger
- cooking wine
- light soy sauce
- onion
- sugar
- rice cakes (niangao)
Cooking StepsHow to cook Home-Style Braised Pomfret step by step
-
Step 11. Heat a small amount of oil in a wok, then add lard and pork belly. 2. Add garlic, ginger pieces, shallots (small), and scallion segments. 3. Once fragrant, add the fish (cut into pieces) — sear one side only, spooning hot oil over the top side. 4. Add two generous spoonfuls of Huadiao cooking wine, one spoonful of salt, and one spoonful of sugar. 5. Add fish stock or boiling water until the liquid is level with the fish. You can add rice cakes at the same time. 6. Add soy sauce and oyster sauce. 7. Cook over high heat for 4–10 minutes.
-
Step 2
Home-Style Braised Pomfret
This dish offers a tender and flaky pomfret perfectly blended with sweet and savory flavors from the pork belly and delicate aromatics like ginger and scallion creating a comforting taste that is sure to please everyone at the table. The inclusion of light soy sauce adds depth while the rice cakes provide a satisfying chewy […]
Ingredients
- pomfret
- pork belly
- salt
- scallion
- ginger
- cooking wine
- light soy sauce
- onion
- sugar
- rice cakes (niangao)
Instructions
-
1. Heat a small amount of oil in a wok, then add lard and pork belly. 2. Add garlic, ginger pieces, shallots (small), and scallion segments. 3. Once fragrant, add the fish (cut into pieces) — sear one side only, spooning hot oil over the top side. 4. Add two generous spoonfuls of Huadiao cooking wine, one spoonful of salt, and one spoonful of sugar. 5. Add fish stock or boiling water until the liquid is level with the fish. You can add rice cakes at the same time. 6. Add soy sauce and oyster sauce. 7. Cook over high heat for 4–10 minutes.
