In the scorching summer, nothing seems appetizing. Worried that your child's nutrition might not be sufficient, the Pomfret fish is loved by many for its few thorns and tender meat. Today, our editor will teach you how to steam Pomfret fish.
Ingredients:
1 Pomfret fish, a few cloves of garlic, a piece of ginger, some spring onions.
Method:
1. Gut and wash the Pomfret fish, rub salt on it and marinate for fifteen minutes.
2. Rinse again, make a few slits on the back of the fish, place garlic slices and ginger shreds on top, and pour cooking wine over it.
3. Wrap it with plastic wrap, high heat, steam for fifteen minutes in a pot of cold water. It will be fresh and tender.
4. Remove the plastic wrap (be careful not to get burnt).
5. Sprinkle chopped spring onions on the back of the fish, heat up some oil in another pan, and pour it over the spring onions. Enjoy the delicious Pomfret fish with its original flavor. Bon appétit!
Is Pomfret fish a saltwater fish?
Strictly speaking, not all Pomfret fish are saltwater fish. Pomfret is a general term that includes both saltwater and freshwater species. Pomfret fish mostly inhabit the middle to upper layers of the ocean and prefer waters that are about 30 to 70 meters deep with relatively slow currents. Pomfret fish in freshwater are mostly artificially bred and rarely seen in the wild.
The most representative freshwater Pomfret fish is the Red Pomfret, scientifically known as Brachyplatystoma capapretum, commonly known as the freshwater Pomfret fish. It is native to the Amazon River in South America and is an omnivorous tropical and subtropical fish.
