Sautéed Pomfret Prepared in Two Ways
|
Notes
Rectangle Diameter: 30 cm |
|
Ingredients
| 850 | gr. | Pomfret Fish |
| 10 | gr. | Carrots |
| 10 | gr. | Ginger |
| 5 | gr. | Spring onion |
| 1 | clove | Garlic (minced) |
| SEASONING | ||
| 3 | tbsp. | Chicken stock |
| 1 | tsp. | Oyster sauce |
| ⅛ | tsp. | Salt |
| GARNISH | ||
| 250 | gr. | Kale |
| ⅛ | tsp. | Salt |
| 1 | tsp. | Potato starch |
| ½ | nos. | Egg white |
| ½ | tsp. | Sugar |
| dash | Pepper powder | |
| 1½ | tsp. | Mixed with a water potato starch |
Preparation
- Clean and debone fish. Slice fish fillets into thick cuts. Marinate with egg white and salt. Keep in cold storage. Rub fish bone evenly with some salt and potato starch.
- Heat oil in a wok and deep-fried pomfret bones till golden brown. Boiled kale vegetables till cooked. Lightly blanch fish fillets in oil, drain and set aside.
- Prepare all seasonings in a clean bowl.
- Heat 1 tsp. of oil in a wok and sauté the ginger, garlic and spring onion until fragrant, add Chinese cooking wine and seasonings to form the sauce.
- Add fish fillets and kale, sautéed evenly.
- Garnish as shown and serve immediately.
ASSEMBLY OF DISH
- With a perforated spoon take 2 oz. of olives out of buttermilk and add to flour mix then toss gently to coat with the flour, place it on a sifter and shake off excess flour.
- Transfer olives into a fryer basket. Deep fry olives for two minutes in rice oil at 370°F, until golden brown.
- Drain onto paper towels. Place olives in desired dish over a piece of bulk paper and add 1 oz. of toasted marcona almonds on top.
Related Recipes
Beggar's Chicken
Monk Jumps Over The Wall
Bird's Nest with Crab Meat and Roe
King Prawn on the Hot Plate
Sautéed Pomfret Prepared in Two Ways
Sautéed Free Range Eggs with Scallop and Crabmeat
Deep Fried Chicken with Chinese Ham and Candied Walnuts
Duo of Cantonese Style Pork
Beef with Ginger and Spring
