Delicious and Boneless Fish: A Sweet and Tender Delight for All Ages

The type of fish is called golden pomfret. The fish has few bones, tender and sweet flesh, very suitable for the elderly and young children to enjoy.

Golden pomfret is a popular type of oceanic pomfret. They are called Golden/Yellow Pomfret in English, and are found in many areas of the Vietnamese sea, in the Gulf of Tonkin and Central Vietnam.

Their appearance is similar to that of white pomfret. The head is quite small, the mouth is small, and the head has no scales, in contrast to the fish body which has small round scales. The dorsal fin, tail, and the scales on their body have a golden shine. The flesh of golden pomfret is considered to be different from the taste of other types of oceanic fish as it is tender, not fishy, and very sweet. You can refer to the recipe for Golden Pomfret with Soy Sauce below.

Ingredients

– Golden pomfret: 1 fish

– Onion leaves: 1 handful

– Soy sauce: 1 tablespoon

– Hoisin sauce: 1 tablespoon

– Salt: half a tablespoon

– Cornstarch: 1 tablespoon

– Sugar

– Cooking wine

– Garlic

Instructions

– Rinse the onion leaves, cut them diagonally into pieces. Rinse the ginger, pound it or chop it finely. Pound the garlic.

– You gut, clean the intestines, and remove the black film inside the fish’s belly. Then rinse the fish, use paper towel to dry the water on the surface. After that, use a knife to make diagonal cuts on both sides of the fish body, because the flesh of golden pomfret is thick, making cuts helps the fish to quickly absorb the spices and cook faster.

– Sprinkle a thin layer of cornstarch on both sides of the fish body, and use your hands to spread it evenly. Doing this will help the fish from sticking to the pan when frying, and the fish skin will not break.

– Heat the cooking oil to about 70% and then put the fish in the pan. Note that you should not flip the fish too early as it can break.

– Flip the fish when the bottom is slightly golden. Fry until the skin is lightly golden. You should fry it briefly like this to make the fish more fragrant and prevent it from being fishy.

– Fry the fish until it is almost cooked, then push it to the side of the pan or transfer it to a plate. Add ginger, onion, and a little garlic to stir-fry until fragrant. Then place the fish on top of the ginger and onion.

– Make the sauce: Mix soy sauce, hoisin sauce, salt, cornstarch, and sugar, then add 3 tablespoons of water and stir well. Then pour this sauce over the fish, shake the pan gently, simmer on low heat for 1 minute, flip the fish and continue simmering for another minute. After that, ladle the sauce over both sides of the fish.

– Pour cooking wine along the sides of the pan, wait for 10 seconds, then turn off the heat.

Golden Pomfret with Soy Sauce is a delicious and flavorful dish, with sweet, boneless flesh that goes well with rice.

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