In the scorching summer, it's hard to have an appetite for anything. Worried that children might not get enough nutrition, people love to eat pomfret because it has few thorns and tender meat. Today, our editor will teach you how to steam pomfret.
Ingredients:
One pomfret, garlic cloves as needed, ginger as needed, green onion as needed.
Instructions:
(1) Clean the pomfret, remove the gills and intestines, and rub with salt for fifteen minutes.
(2) Rinse again, make several slashes on the fish back, and place garlic slices and ginger shreds on top, then pour cooking wine over it.
(3) Seal it with plastic wrap, steam over high heat in a pot of cold water for fifteen minutes. The pomfret will be tender and delicious.
(4) Remove the plastic wrap (be careful not to get burnt).
(5) Sprinkle chopped green onions on the fish back, heat the oil in another pan, and pour it over the green onions. The pomfret is ready to be served, enjoy!
Is pomfret a saltwater fish?
Strictly speaking, not all pomfret are saltwater fish, but pomfret is a general term for a species that includes both saltwater and freshwater fish. Pomfret are mostly found in the middle and upper layers of water, and they prefer to live in saltwater with a depth of about 30-70 meters and relatively slow water flow. Pomfret that live in freshwater are mostly artificially raised and rarely found in the wild.
The most representative freshwater pomfret is the red pomfret, also known as the Amazonian red pomfret. It is native to the Amazon River in South America and is an omnivorous tropical and subtropical fish.
