Pan-fried Pomfret with Salted Black Beans and Tofu 豆豉豆腐煎金鯧魚

A whole pomfret pan-fried until golden, then simmered with savory salted black beans, silken tofu, and a rich sauce. This dish offers a delightful contrast of crispy skin and tender fish, infused with umami flavors.

Nutrition (per serving)

Ingredients

• 600g whole pomfret
• 2 blocks firm tofu, cut into 2cm cubes
• 2tbsp salted black beans, rinsed and roughly mashed
• 3 cloves garlic, minced
• 2 slices ginger, julienned
• 2 pieces green onions, sliced
• 1 piece red chili, sliced (optional)
• 2tbsp cooking oil (for frying fish)
• 2tbsp light soy sauce (for sauce)
• 1tbsp oyster sauce (for sauce)
• 1tsp sugar (for sauce)
• 0.5 cup water or chicken broth (for sauce)
• 1tsp cornstarch slurry (for sauce)

Steps

1. Pat pomfret dry thoroughly with paper towels. Season with salt and white pepper.
2. Heat cooking oil in a large non-stick pan over medium-high heat. Pan-fry the pomfret for 5-7 minutes per side until golden brown and cooked through.
3. Remove fish from the pan and set aside. In the same pan, add a little more oil if needed, then sauté minced garlic, julienned ginger, and mashed salted black beans until fragrant.
4. Add tofu cubes to the pan and gently stir-fry for 2-3 minutes. Pour in the mixed sauce (light soy sauce, oyster sauce, sugar, water/broth). Bring to a simmer.
5. Return the pan-fried pomfret to the pan. Gently spoon sauce over the fish and tofu. Cover and simmer for 5-7 minutes to allow flavors to meld.
6. Stir in cornstarch slurry to thicken the sauce to your desired consistency. Garnish with sliced green onions and red chili (if using). Serve hot.

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