Braised Pomfret with Tomatoes and Preserved Plums番茄鹹檸檬炆鯧魚
A comforting Cantonese dish featuring whole pomfret braised in a savory and tangy sauce with ripe tomatoes and the unique umami depth of preserved plums. The fish becomes tender, absorbing all the rich flavors.
01Ingredients
- 500g whole pomfret
- 2tbsp cooking oil
- 4 slices ginger
- 2 cloves garlic, sliced
- 300g medium tomatoes, cut into wedges
- 2 units preserved plums, pitted and roughly chopped
- 1tsp sugar
- 1tbsp light soy sauce
- 0.5tsp dark soy sauce
- 0.25 cup water
- 0.5tsp cornstarch
- 1tbsp water (for slurry)
- 2 units spring onions, chopped for garnish
Nutrition (per serving)248kcal
- Protein28.5g
- Carbs8.2g
- Fat11.8g
Fiber 1.2 gSodium 412 mg
02Steps
- Pat the pomfret dry with paper towels. Season lightly with salt and pepper.
- Heat cooking oil in a wok or large pan over medium-high heat. Pan-fry the pomfret for 3-4 minutes per side until lightly golden. Remove the fish and set aside.
- In the same pan, add ginger slices and garlic. Stir-fry for 30 seconds until fragrant.
- Add tomato wedges and preserved plums. Stir-fry for 2 minutes until tomatoes start to soften.
- Pour in sugar, light soy sauce, dark soy sauce, and water. Bring to a simmer.
- Return the pan-fried pomfret to the pan, spooning the sauce over the fish. Cover and braise for 8-10 minutes, or until the fish is cooked through and flaky, basting occasionally.
- Stir in the cornstarch slurry and cook until the sauce thickens to your desired consistency. Garnish with chopped spring onions and serve immediately with steamed rice.
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