Easiest Way to Prepare Perfect Steam Pomfret with spicy black bean paste

Steam Pomfret with spicy black bean paste. Steam Pomfret with spicy black bean paste Emiliani Hong kong. Wash the fish n set a side. Put ginger inside of stomach,then put spring onion under the fish.

Black bean (douchi, 豆豉) is the fermented bean which has a concentrated savory flavor. It is also the main ingredients for steamed spareribs with black bean sauce and black bean chicken. This fish get's so many names, sometimes their called it chinese silver pomfret but another called it japanese pomfet. You can have Steam Pomfret with spicy black bean paste using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Steam Pomfret with spicy black bean paste

1. You need of Fresh Pomfret fish.
2. You need 1 tbsp of black bean paste.
3. It's 1 pcs of chili.
4. You need 2 slice of ginger.
5. Prepare of Spring onio.
6. You need of Soy sauce.
7. It's of Cooking oil.

Pan or deep fry the fish until golden brown and set aside. Sprinkle fish with the sugar, then pour the sherry or rice wine, soy sauce and oil on top; cover the fish with remaining black beans, scallions and ginger. Yet another way to enjoy braised fish. Pan fry and add condiments and water.

Steam Pomfret with spicy black bean paste step by step

1. Wash the fish n set a side. Put ginger inside of stomach,then put spring onion under the fish. I put spring onion under the fish to prevent fishy taste after it's cooked. Spread black bean paste over the fish..
2. Boil water to steam the fish, make sure the water boiling then put in the fish then cover. Steam for 7 minutes depends how big the fish. Don't open the lid let it sit inside wok for another 5 minutes..
3. Take away fish from inside wok, change another plate. To prevent from fishy taste, put spring onions over the fish. Make hot oil pour over spring onions,put some soy sauce. Ready to serve.

This Taiwanese video shows how to braise fish. In a saute pan, coated lightly with oil, saute the black beans, garlic, ginger, and shallots until soft. Add sambal and deglaze with wine. Heat up the wok and add in some cooking oil. Add sliced ginger, onions, bell peppers, dried red chilies and stir fry them until aromatic.