Braised Pomfret with Tomatoes and Preserved Plums 番茄鹹檸檬炆鯧魚

A comforting Cantonese dish featuring whole pomfret braised in a savory and tangy sauce with ripe tomatoes and the unique umami depth of preserved plums. The fish becomes tender, absorbing all the rich flavors.

Nutrition (per serving)

Ingredients

• 500g whole pomfret
• 2tbsp cooking oil
• 4 slices ginger
• 2 cloves garlic, sliced
• 300g medium tomatoes, cut into wedges
• 2 units preserved plums, pitted and roughly chopped
• 1tsp sugar
• 1tbsp light soy sauce
• 0.5tsp dark soy sauce
• 0.25 cup water
• 0.5tsp cornstarch
• 1tbsp water (for slurry)
• 2 units spring onions, chopped for garnish

Steps

1. Pat the pomfret dry with paper towels. Season lightly with salt and pepper.
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. In the same pan, add ginger slices and garlic. Stir-fry for 30 seconds until fragrant.
4. Add tomato wedges and preserved plums. Stir-fry for 2 minutes until tomatoes start to soften.
5. Pour in sugar, light soy sauce, dark soy sauce, and water. Bring to a simmer.
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. 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.

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