Are you looking for simple and delicious fish recipes? Masterchef John introduces some unique recipes and great cooking methods with five of his all-time fan favorite fish recipes.
Braised Pomfret:
Silver pomfret is one of the most sought-after ingredients in China and Taiwan, especially during the Chinese new year. Its flesh is delicate and buttery, and tastes great whether steamed whole, braised or in curry. In this episode, chef John demonstrates how to red braise the silver pomfret with pork tenderloin to give it extra kick of flavor.
Ingredient:
1 lb. Whole silver plaice
3 oz. Pork tenderloin
spice
1 teaspoon. Shaoxing Wine
1 teaspoon. Soy sauce
2 oz. Sliced bamboo shoots
1 oz. Shiitake mushrooms, soaked and chopped
1 tbsp. Cooking oil
1 tbsp. Ginger, sliced
2 tbsp. Green onions, chopped
Spice
1 tbsp. Shaoxing Wine
1.5 tbsp. Soy sauce
1 tbsp. Sugars
0.25 tsp. White pepper, a pinch
1 teaspoon. Sweet black rice vinegar
1 tbsp. Cornstarch liquid (2 tablespoons cornstarch mixed with 1 tablespoon water)
1 tbsp. Sesame oil
1 cup of water
Directions:Step 1
Cut off the fish’s fins and cut both sides of the fish’s body: make a straight cut in the middle from head to tail, then cut both sides at an angle of 30 degrees compared to the middle cut line.
Step 2
Cut pork into pieces, marinate with Shaoxing wine and soy sauce in a large bowl.
Step 3
Put the pan on high heat, add enough cooking oil at a temperature of 300-350°F (150-180°C) and fry the fish until slightly golden. Remove from oil, then drain.
Step 4
Put the pan on the stove, stir-fry each slice of pork until it changes color. Then add ginger, green onions, bamboo shoots and shiitake mushrooms. Stir-fry to cook for one minute.
Step 5
In the same pan, add soy sauce, rock sugar and fish. Reduce heat and braise for 5 minutes.
Step 6
In the same pan, add white pepper, sweet black rice vinegar, cornstarch water to thicken, and sesame oil. Gently push back and forth to mix the ingredients several times.
Step 7
Enjoy!
Please refer to many other cooking methods:
