The fish that tops the four noble fish dishes is delicious "no dipping sauce needed"

Folklore has it that there are four precious fish of the sea: chim, thu, nu, de - the four precious fish have the highest nutritional value, of which the chim is at the top.

True to its reputation, this fish is both a delicious and extremely nutritious delicacy.

Our sea has many types of pomfret such as: white pomfret, black pomfret, spiny pomfret, Indian pomfret... but the most common and valuable are white and black pomfret.

In traditional medicine, this type of fish is also called bone fish, flat fish, phao phien fish..., scientific name: Stomateoides argenteus Euphrasen.

Folklore has it that there are four precious fish of the sea: chim, thu, nu, de - the four precious fish have the highest nutritional value, of which the chim is at the top.

In Oriental medicine, this type of fish has a sweet and salty taste, slightly warm properties; affects the spleen and kidneys, has the effect of strengthening the spleen, nourishing blood, nourishing the stomach, strengthening essence, and softening muscles and bones.

People often use this type of fish for cases of poor appetite, weakness, palpitations, headaches, dizziness, insomnia, poor sleep, forgetfulness, pain, fatigue, numbness in the neck, waist and limbs.

Daily dosage: 200 - 250g in many ways such as cooking, stewing, stir-frying, braising, frying.

Some delicious dishes from pomfret

Steamed pomfret with soy sauce

Ingredient

- Yellowfin white pomfret

- Soy sauce

- Ginger, onion, garlic, coriander root

- Spice

In Oriental medicine, this type of fish has a sweet and salty taste, slightly warm properties; affects the spleen and kidneys, has the effect of strengthening the spleen, nourishing blood, nourishing the stomach, strengthening essence, and softening muscles and bones.

Making

Clean the pomfret (white with yellow fin), soak it in salt water + white wine. Drain, make a few slits on the fish body, marinate the fish with a little salt for 15 minutes.
Peel and thinly slice ginger. Cut green onions into pieces, set aside onion heads. Cut onion stems into thin strips.
Chili pepper, remove seeds and cut into strips
Take a large plate, line the bottom with a layer of ginger + spring onion and place the fish on top. Stuff some ginger + chopped spring onion into the fish.
Add a little cooking wine to the fish and steam for 20 minutes.

*Steamed fish sauce

Heat oil in a pan, saute a few cloves of garlic + ginger + coriander root + crushed shallots. Then scoop out the remains, set aside the oil, and reserve a little to make the sauce for steaming the fish.
Add soy sauce + oyster sauce + sugar back into the pan, season to taste, bring to a boil
When the fish is cooked, pour this sauce over the fish, steam for another 5 minutes then turn off the heat.
After turning off the heat, add chopped green onions + chili peppers on the fish, cover for about 2 minutes until the onions are slightly cooked and done.

Fried sea bass with ginger fish sauce

Fried sea bass with ginger fish sauce

Clean the pomfret, make a few slits on the fish body, marinate with salt for 10-15 minutes, then fry to make the fish firmer and more delicious. Eat with ginger fish sauce, green mango, cucumber and tomato.

Steamed pomfret with ginger and onion

With the natural sweetness and firmness of sea bass combined with refreshing onions and warm ginger, it will surely be extremely delicious and nutritious.

Steamed pomfret with ginger and onion

Ingredient

Clean the fish, make a few cuts on the fish body, marinate with a little salt, wine, oyster sauce, soy sauce, full spices, pepper and minced ginger, put in the refrigerator for a few hours to let the fish absorb the spices.
Shredded ginger, chopped onion, chopped dill, soaked shiitake mushrooms in water until soft, sliced ​​chili.

Making

Take the fish out of the refrigerator, use 2/3 of the onion, ginger, and dill to line the bottom and stuff it into the belly of the fish.

Then put the remaining 1/3 of the ginger on top with the shiitake mushrooms. Now take the fish out of the fridge, use ⅔ of the onions, ginger, and dill to line the bottom and stuff it into the belly of the fish.

Start steaming for 20 minutes.

After 20 minutes, open the lid and add the remaining 1/3 of the onion and dill on top, along with the chili, and continue steaming for another 10 minutes.

Pomfret in tomato sauce

This is a favorite dish of many people because it is sour and not boring and quite simple. It is very suitable to eat with rice.

Pomfret in tomato sauce

You just need to clean the fish, make slits in the fish body, marinate with salt and pepper for 30 minutes in the refrigerator, then fry the fish.
Then add the soft, pureed tomatoes to the pan, add a little boiling water, cover and simmer for 10 minutes.
Finally, season to taste when the sauce thickens, turn off the stove, sprinkle some pepper and garnish with coriander to complete the dish.

Grilled sea bass with salt and chili

This dish is great eaten with raw vegetables, vermicelli, and dipped in spicy salt and chili.

Grilled pomfret with salt and chili

The sea bream has been cleaned, the body is cut into rectangular pieces and then marinated with a mixture of salt, chili, MSG, and satay for 10 minutes.

Take the young part, crush it and stuff it into the fish's belly.

Finally, wrap the fish in foil to bake. After 5 minutes, use a fork to poke a small hole in the foil to let the water in the fish flow out. The dried fish meat will be more delicious.

Rich braised pomfret with ginger and chili

Braised pomfret with ginger and chili

First, mix the fish marinade with salt, MSG, ginger juice, white wine and wash the pomfret, score the body and put it in the refrigerator for 30 minutes to absorb the spices, then fry the fish to make it firm and fragrant.
Next, mix the fish stock with a small bowl of filtered water, 1 tablespoon of white wine, 2 tablespoons of chili sauce, 4 tablespoons of soy sauce, 4 tablespoons of sugar, and dissolve.
Scallions, chili, ginger sliced.
Finally, pour 1/2 of the braising liquid into the fish pan, and add onions, chili, and ginger to simmer. When the water has reduced, continue to pour in the braising liquid so that the fish absorbs the spices and does not become mushy.

Source: https://www.baogiaothong.vn/loai-ca-dung-dau-tu-quy-ngu-cuc-giau-dinh-duong-dem-hap-xi-dau-ai-cung-them-192231215164536423.htm