Product Description
The Chinese Pomfret is a highly valued fish food to the commercial fishing industry. The range from Persian the Gulf to South East Asia & Japan!
The Chinese Pomfret do not shoal like sardines or mackerel but move in large schools. They are generally found in the surface and lower columns of water. .
Serving
The Chinese Pomfret is one of the most highly regarded fish with firm white flesh and delicate flavour.Suitable for all methods of cooking, the cooked flesh of the fish falls away from the bones for easy eating. Those familiar with the fish eat the lower fin and tail which are considered too tasty to waste.
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LIN LIN YAU YEE
Below is the preparation of Lin Lin Yau Yee. |
Ingredients
1 pomfret 250g spring onion
100g ginger
1 wok cooking oil
• 3 soupspoons light soya sauce
• 2 soupspoons dark soya sauce
• 1 1/2 soupspoons sugar
• a little sesame seed oil
• 300g water
CLEAN fish and make diagonal slits on the body.
Wash spring onion and cut them into 2-inch lengths. Shred ginger.
Heat wok of cooking oil and deep fry fish until 80 per cent cooked. Dish up and set aside.
Heat a little oil and fry spring onion and ginger until fragrant. Mix ingredients A into a sauce and pour into the wok. Add fish to cook until gravy thickens. Sprinkle with sesame oil before serving.
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