Brown Sauce Pomfret
My wife has been cooking quite a number of meals lately. And this particular dish is my favourite because she does it so well. It is such a simple but flavourful dish that I just got to share it.
The fish here is pomfret and it’s the expensive one which is the white pomfret. This one cost me SGD 15.00 and it wasn’t all that big – probably about 600 grams thereabouts. But it was really fresh and we all loved it.
So my wife loves to cook it in this Brown Sauce that is made up simple of oyster sauce and shao xing hua tiao jiu or chinese rice wine. And it’s so simple and the recipe totally rocks. So to me this dish is called Brown Sauce Pomfret.
The garnishing is also an essential component to making this dish great. A simple combination of Young Ginger slices and shredded Local Celery. The result was simply delicious (I know the photo doesn’t do it justice but try the recipe, it totally rocks!).
1 whole White Pomfret (about 600 grams will be sufficient for the pan and for two persons)
3 stalks of Local Celery (I don’t know how else to put it but you can get this vegetable at the local wet market)
3 inches of Young Ginger (sliced very thinly)
Half a bowl of Rice Wine (we use shao xing hua tiao jiu)
2 tbsp of Premium Grade Lee Kum Kee Oyster Sauce (I like to use only the best)
Water (to adjust the saltiness accordingly)
1. Wash and make sure the pomfret is at room temperature.
2. Add 2 tbsp Olive Oil into the pan and then stir fry the ginger slices. Juliene the ginger into thin strips will allow for ease of cooking and also extra the spicy pungent flavours.
3. When you can smell the fragrance of the ginger, add the oyster sauce and rice wine to simmer a little. Then add the pomfret to cook 5 minutes on each side with the wok cover on.
4. Adjust the sauce with a little water. Towards the end add the chopped local celery to the fish. And steam for 1 minute. After that you can serve.