Steamed Chinese Pomfret

When you get to lay your hands on a fresh Capri (Chinese Pomfret), its a sin if you don’t steam it..

Steamed Chinese Pomfret

I medium size Capri

For the broth

1 liter of water
2 bulbs of spring onions
1 inch piece of ginger cut in to big pieces
few stems of coriander
2 green chillies bruised with a sharp knife
2 tablespoon of thinly cut Shitake mushroom sautéed in oil
1 pinch of 5 spice powder
1/2 cup port wine
2 table spoon of chinese rice wine vinegar
1 table spoon of honey
2 table spoon of fish sauce
2 table spoon of light soya sauce
1 table spoon of dark soya sauce

For garnish
Julienne of ginger, chopped spring onion and chopped coriander leaves

Make a few insertion across the fish, sprinkle some julienned ginger and chopped spring onion on top and steam it for 10-12 mins.

Put all the ingredients under the broth section and boil it for 15 mins and remove from the heat, discard all except the shitake mushrooms and let it rest for 5 mins.

Place the fish in a deep serving bowl, pour the broth and garnish it with ginger, onion and coriander leaves and serve it with steam rice..

Categories: Travel Cuisine

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