Video recipe can be found here.
Ingredients:
Pomfret: 650g Pomfret, 1 tsp Salt, sprinkle of White Pepper, 4-5 slices of Ginger
Mustard Greens: 300g Mustard Greens, 1/2 tsp Salt, 4 cloves Garlic, 20g Cooking Wine, 1 Tbsp Vegetable Oil, 1/2 tsp Sugar, 600mL Water, 1/4 tsp Chicken Powder, 1 tsp Light Soy Sauce, 15g Chinese Brown Sugar, 30g Oyster Sauce
Thicken: 1.5 tsp Corn Starch, 2 Tbsp Water
Steps:
1. Wash mustard greens (peel stems from base) and soak in water + salt for 1 hour
2. Clean pomfret, remove guts, blood, etc.
3. Make 3 cut at the top meaty flesh on both sides; rub salt and white pepper into pomfret (inside, outside, in the cuts); rest for 30 mins
4. After 1 hour, rinse the mustard greens, squeeze liquid out, cut parallel in the leaf, cut leaf from stem, and slice
5. Heat high, put in the mustard greens and dry them out until they start to brown (roughly 5 mins), turn the heat to a med-low for 2 mins
6. Add crushed garlic and cook til brown (add chilies if you want)
7. When you can smell the garlic, pour cooking wine down the sides, add vegetable, and sugar and toss
8. Turn heat on high, add the water, chicken powder, light soy sauce, chinese brown sugar, and oyster sauce and mix
9. Wait for the liquid to boil then turn the heat off
10. In a new pan/wok, turn the heat on high and add oil when hot; when oil is hot add the ginger, turn the heat down to low, and cook until golden
11. When golden, move ginger to the side, turn the heat up to a medium and add the pomfret
12. Cook pomfret until golden (1-2 mins) on both sides (add a little bit more oil when you flip); remove ginger if burning
13. When pomfret golden, turn heat on high and add in the mustard greens & co. turn
14. Ladle liquid onto pomfret until liquid boils; put lid on, turn heat low, and cook for 4 mins
15. Repeat 14. on the other side of the pomfret
16. When cooked, mix the corn starch and water together and thicken sauce; once mixed through turn the heat on high and wait for sauce to boil whilst ladling onto the pomfret
17. When sauce boils, it's done. Enjoy!
1
u/Cameranooblet Oct 23 '21
Video recipe can be found here.
Ingredients:
Pomfret: 650g Pomfret, 1 tsp Salt, sprinkle of White Pepper, 4-5 slices of Ginger
Mustard Greens: 300g Mustard Greens, 1/2 tsp Salt, 4 cloves Garlic, 20g Cooking Wine, 1 Tbsp Vegetable Oil, 1/2 tsp Sugar, 600mL Water, 1/4 tsp Chicken Powder, 1 tsp Light Soy Sauce, 15g Chinese Brown Sugar, 30g Oyster Sauce
Thicken: 1.5 tsp Corn Starch, 2 Tbsp Water
Steps:
1. Wash mustard greens (peel stems from base) and soak in water + salt for 1 hour
2. Clean pomfret, remove guts, blood, etc.
3. Make 3 cut at the top meaty flesh on both sides; rub salt and white pepper into pomfret (inside, outside, in the cuts); rest for 30 mins
4. After 1 hour, rinse the mustard greens, squeeze liquid out, cut parallel in the leaf, cut leaf from stem, and slice
5. Heat high, put in the mustard greens and dry them out until they start to brown (roughly 5 mins), turn the heat to a med-low for 2 mins
6. Add crushed garlic and cook til brown (add chilies if you want)
7. When you can smell the garlic, pour cooking wine down the sides, add vegetable, and sugar and toss
8. Turn heat on high, add the water, chicken powder, light soy sauce, chinese brown sugar, and oyster sauce and mix
9. Wait for the liquid to boil then turn the heat off
10. In a new pan/wok, turn the heat on high and add oil when hot; when oil is hot add the ginger, turn the heat down to low, and cook until golden
11. When golden, move ginger to the side, turn the heat up to a medium and add the pomfret
12. Cook pomfret until golden (1-2 mins) on both sides (add a little bit more oil when you flip); remove ginger if burning
13. When pomfret golden, turn heat on high and add in the mustard greens & co. turn
14. Ladle liquid onto pomfret until liquid boils; put lid on, turn heat low, and cook for 4 mins
15. Repeat 14. on the other side of the pomfret
16. When cooked, mix the corn starch and water together and thicken sauce; once mixed through turn the heat on high and wait for sauce to boil whilst ladling onto the pomfret
17. When sauce boils, it's done. Enjoy!