Pomfret Three Ways with Minced Pork

Cooking StepsHow to cook Pomfret Three Ways with Minced Pork step by step

Cooking Process

1. 
   Step 1

   Prepare the ingredients: pomfret, minced pork, and rice cakes.

2. 
   Step 2

   Season the minced pork with white pepper, light soy sauce, Shaoxing wine, and oyster sauce. Stir and slap the mixture until it becomes sticky and cohesive.

3. 
   Step 3

   Thaw the pre-cleaned pomfret if frozen. Remove the head, then fillet both sides. Soak the fillets, head, and bones separately in a mixture of scallion-ginger water, Shaoxing wine, and white pepper.

4. 
   Step 4

   In a large deep plate, spread a layer of seasoned minced pork at the bottom — not too thick.

5. 
   Step 5

   Layer the pomfret fillets on top of the minced pork.

6. 
   Step 6

   Place the rice cakes on top of the fish.

7. 
   Step 7

   Set up the steamer and steam over high heat.

8. 
   Step 8

   Steam for about 10–15 minutes, then garnish with chopped scallions and serve.

9. 
   Step 9

   For the second preparation: Take a clay pot and spread a layer of seasoned minced pork at the bottom.

10. 
    Step 10

    Layer pomfret fillets on top of the minced pork.

11. 
    Step 11

    Add Puning bean paste and garlic oil on top.

12. 
    Step 12

    Cover with a lid and cook over medium-low heat. Once steam starts escaping, reduce to the lowest heat and cook for about 10 minutes.

13. 
    Step 13

    Remove the lid — if there’s too much liquid, increase the heat to reduce the sauce. Top with scallion segments and serve. For the fish head and bones: pat dry with paper towels, pan-fry in a flat pan until golden brown, then add smashed garlic, soy sauce, vinegar, sugar, and boiling water. Reduce the sauce until thickened — perfect as a snack with drinks or paired with congee. Personally, I found the clay pot version more flavorful than the steamed one. Choose whichever method you prefer!