Braised Pomfret with Tomatoes and Preserved Plums

Ingredients

Instructions

1. 1

   Pat the pomfret dry with paper towels. Season lightly with salt and pepper.

2. 2

   Heat cooking oil in a wok or large pan over medium-high heat. Pan-fry the pomfret for 3-4 minutes per side until lightly golden. Remove the fish and set aside.

3. 3

   In the same pan, add ginger slices and garlic. Stir-fry for 30 seconds until fragrant.

4. 4

   Add tomato wedges and preserved plums. Stir-fry for 2 minutes until tomatoes start to soften.

5. 5

   Pour in sugar, light soy sauce, dark soy sauce, and water. Bring to a simmer.

6. 6

   Return the pan-fried pomfret to the pan, spooning the sauce over the fish. Cover and braise for 8-10 minutes, or until the fish is cooked through and flaky, basting occasionally.

7. 7

   Stir in the cornstarch slurry and cook until the sauce thickens to your desired consistency. Garnish with chopped spring onions and serve immediately with steamed rice.