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.

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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.

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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.

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4. 
   Step 4

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

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5. 
   Step 5

   Layer the pomfret fillets on top of the minced pork.

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6. 
   Step 6

   Place the rice cakes on top of the fish.

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7. 
   Step 7

   Set up the steamer and steam over high heat.

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8. 
   Step 8

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

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9. 
   Step 9

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

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10. 
    Step 10

    Layer pomfret fillets on top of the minced pork.

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11. 
    Step 11

    Add Puning bean paste and garlic oil on top.

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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.

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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!

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