Steamed Pomfret In Soy Sauce Recipe ‘囍宴港蒸鯧鱼’ (Festive-dish)

“Restaurant-standard, without MSG.”

The steamed fish often served at Chinese banquet dinners, sometimes referred to as Hong Kong Style or steamed in light soy sauce, is a beloved dish at festive occasions. Regardless of the name, it’s universally enjoyed by both adults and children. :)

Why steamed fish for festivals?

It’s a symbolic dish – the fish on the table represents an abundance of wealth (年年有余), while steaming signifies the continuous rise of life and business (蒸蒸日上). Garnishes like spring onions symbolize intelligence (蔥(聰)明), and Chinese lettuce represents the churning of wealth (生菜(財)), or lively energy and environment (生气勃勃). Remember to leave out the head and tail when eating fish during Chinese festivals to emphasize the element of ‘excess’! :D

Serves 2-3

Ingredients
1 large white Pomfret fish (白鲳鱼)
2 tablespoons of cooking oil
2 tablespoons of light soy sauce
1 tablespoon of sugar
2 shallots, thinly sliced
1 thumb sized ginger, sliced

Method:
1. Clean and pat dry the pomfret, cut 2 slits on each side. Place ginger underneath the pomfret in a steaming dish. Steam for 15 minutes.
2. Discard ginger slices and excessive steamed water. Transfer the fish to a serving dish lined with Chinese lettuce.
3. Heat oil in a wok over low fire. Brown shallot. Turn off heat. Mix sugar into light soy sauce in a bowl, then drizzle over the heated oil to create a sizzling effect. Pour the sizzling sauce (including browned shallot) over the steamed pomfret immediately.
4. Garnish with spring onion and red chili (optional). Serve hot.

Choosing fresh Pomfret for steaming is crucial to avoid any fishy smell and ensure the tenderness of the meat after steaming. Truly fresh Pomfret doesn’t need much seasoning before steaming.

To determine freshness:
1. Check the eyes – they should be bright and clear, not cloudy.
2. Ensure the fish body is firm and not too soft when gently pressed.
3. If possible, check the gills – they should be bright red in color. Be gentle, as the gill opening is smaller than in other fishes.

Remember, some fish mongers may not allow you to check the gills, so approach it nonchalantly. :)

Tip: Exercise caution when pouring soy sauce into the heated oil in the wok to create a sizzling effect. Beware of the hot sizzle to avoid any risk of scalding.