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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare a little chopped scallion, mince 2 cloves of garlic, chop 0.5 tbsp of fermented black beans, 1 shallot, appropriate amount of ginger, and chili as desired, and set aside.
Watch out
All aromatics must be minced finely
otherwise, the flavors will not release evenly into the sauce during steaming
Hot oil may splatter when poured; maintain a safe distance while pouring to prevent burns.
Place the minced garlic, black beans, shallots, ginger, and chili in a bowl, pour 2 tbsp of hot oil over them to release the aroma, then add 0.5 tbsp of oyster sauce, 0.5 tbsp of light soy sauce, 1 tsp of Shaoxing wine, 0.33 tsp of salt, 0.33 tsp of sugar, and 1 tsp of cornstarch, mixing everything well until fully combined.
Watch out
Be careful of oil splatters when pouring hot oil, and the cornstarch in the seasoning must be fully mixed
otherwise, lumps will ruin the sauce texture
Wash hands thoroughly with soap after handling raw seafood to prevent cross-contamination.
Pomfret is a scaleless fish with slime on its skin, which is the source of fishy odors. Scrub off the slime using a little salt, wash thoroughly, and set aside until the skin surface is completely clean of slime and dirt.
Watch out
The slime on the fish skin must be washed off completely
otherwise, it will taste very fishy after steaming
Remember to dry off the moisture; use paper towels to thoroughly dry the pomfret's surface, then make a few light cuts on both sides of the fish so it absorbs flavors and cooks evenly.
Watch out
Do not cut too deep to break the bone, and the fish surface must be completely dried.
Rub a little white pepper powder on the fish, place a little seasoning sauce at the bottom of the plate, and spread the remaining sauce evenly over the fish until the sauce coats both the bottom and top of the fish.
Watch out
The sauce must be spread evenly over the fish
otherwise, some parts will lack flavor after steaming
Use a steaming rack or clamps when placing the dish into the boiling steamer to prevent direct hand contact with the hot pot edges.
After the water boils, put the pomfret in, cover the lid, and steam for about 8 to 10 minutes until the fish meat is thoroughly cooked and turns white.
local_fire_departmentHigh heat for about 8 to 10 minutesWatch out
Water must be boiling before putting in the fish, and steaming time must be sufficient
otherwise, the meat near the bone will remain raw
Removing the ceramic plate from the boiling steamer poses a high risk of burns; use heat-resistant clamps or oven mitts securely.
Sprinkle chopped scallions to garnish, take the steamed pomfret out of the wok, place cilantro on top for decoration, until the steamed pomfret with garlic and black bean sauce is fully garnished.
Watch out
Be careful not to spill the boiling liquid on the plate when taking it out, and avoid burning your hands.
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