The pomfret is a marine fish with very high nutritional value, even the swim bladder inside can be used to make fish glue, which has a hemostatic effect. There are two types of pomfret: large pomfret and small pomfret. As long as the preparation method is appropriate and the details are handled well, they are all delicious. Next, I will share several preparation methods for large pomfret.

1. Crispy fried fish

Remove the belly and scales from the pomfret and clean it. Cut incisions on the fish body. Add scallions, ginger, Sichuan pepper, salt, and cooking wine, mix well, and marinate for 30 minutes. Prepare starch, glutinous rice flour, yeast powder, and five-spice powder in proportion. Add an appropriate amount of water, mix to make a frying batter. Pour the batter into the hot oil, do not stir. Gently shake the oil pot to make the fish float, fry over low heat until the skin turns slightly yellow. Remove the fish and reheat the oil temperature. Fry the fish again until golden brown, then remove and drain the oil.

2. Braised pomfret with scallions

Clean the pomfret, make incisions on the fish, sprinkle a little salt evenly and marinate for half an hour; beat the scallions and cut into sections, slice the ginger for later use; heat the oil in a hot pan, place the marinated pomfret in the pan, fry both sides until golden brown, add ginger slices and scallion sections, pour in soy sauce, cooking wine, black vinegar, and a small cup of water, simmer over low heat until the water is almost completely evaporated; remove from heat and dish out, garnish with chopped scallions and red pepper slices and serve.

3. Pan-fried pomfret

Clean the pomfret, remove the belly detritus; wash the flat-bottomed pan, spread a layer of peanut oil on the bottom; place the pomfret in the flat-bottomed pan and set aside; take another pot, add peanut oil to the pot, heat the oil and then add scallions, ginger slices, and garlic slices to sauté; after sautéing the seasonings, add a spoon of soybean paste and a little soy sauce; add a little salt for flavor; when the soup in the pot boils, use a colander to remove various seasonings from the pot; pour the prepared sauce soup into the flat-bottomed pan; place the flat-bottomed pan on the gas stove and simmer over low heat; add a little cooking wine to remove the fishy smell; simmer for 20-30 minutes, then sprinkle with chopped scallions and serve.