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How to Steam Golden Pomfret Without a Fishy Smell? A Chef Teaches You the Secret to Appetizing Steamed Fish with Plum Sauce: Hand-Squeezed Plums and Lard, 15 Minutes for Tender, Tofu-like Fish! Hello everyone, welcome back to my food channel! ✨ Today we're sharing a foolproof, easy-to-make, and delicious home-style dish—Steamed Golden Pomfret (Steamed Fish with Plum Sauce Recipe)! Golden pomfret is incredibly nutritious. Its flesh is tender and smooth, containing a large amount of high-quality animal protein with extremely high digestibility, making it a great source of daily nutrition. It's also rich in unsaturated fatty acids, selenium, and various vitamins, making it gentle, easily absorbed, and very beneficial for cardiovascular health. Even better, it has almost no small bones, only one main bone, so the elderly and children don't have to worry about choking. Steaming also locks in the fish's freshness and nutrients, making it an excellent choice for everyday meals or entertaining guests! 🛒 【Ingredients and Seasonings】 • Main Ingredient: 1 fresh, chilled golden pomfret. • Side Ingredients: 1 piece of turmeric (main for removing fishy smell), 2 pickled plums (essential seasoning, appetizing and refreshing), 2 cloves of garlic (crushed and minced), 1 small red chili (cut into rings for garnish, optional if you don't like spicy food). • Seasonings: Salt to taste, oyster sauce to taste, light soy sauce to taste, a little cooking wine (optional), 1 teaspoon of cooking oil/lard (adding lard enhances the flavor and helps lock in the moisture of the fish). 📝 【Super Detailed Steps for Steaming Fish with Pickled Plums and Controlling the Steaming Heat】 1️⃣ Selecting and Cleaning Fresh Fish to Remove Fishy Smell • Fish Selection Tips: When buying fresh golden pomfret, freshness is the foundation for a fresh and non-fishy result after steaming. Turn the fish over and check the remaining blood inside the cleaned belly. If the blood is a bright red, it indicates excellent freshness; if it's dark brown or dull, it means it's been stored for a while and should not be purchased. • Thorough Rinse: After bringing it home, wash it carefully with running water, paying special attention to the inside of the belly. Thoroughly remove any remaining internal organs, fragments, and blood clots. This is crucial for a fish without any unpleasant or fishy taste after steaming! 2️⃣ Deep Cuts and the Ginger Stuffing Method • Double-sided Cuts: Make several even diagonal cuts on both sides of the pomfret, cutting deep enough to reach the bone. This allows for better penetration of seasonings and ensures more even heating and faster, more thorough cooking during steaming. • Base Seasoning: Take an appropriate amount of salt and evenly coat both sides of the fish, the cuts, the head, and the inside of the belly. Ensure even salt distribution throughout the fish to avoid a salty exterior and bland interior. • Stuffing with Ginger to Remove Fishy Smell: Slice yellow ginger into even, thin slices and stuff them all inside the fish's belly! This releases the ginger aroma from within the fish, making it several times more effective at removing fishy smells than simply spreading it on the surface. 3️⃣ Making the Soul-Stirring Plum Sauce and Marinating for 5 Minutes • Hand-Squeezing Plums: Place the fish flat on a steaming plate. Take two pickled plums and gently crush them with your hands, squeezing out the plum pulp and sauce. Spread the plums evenly over the fish. The fruit acid perfectly enhances the natural sweetness of the fish, making it refreshing and appetizing! • Layering and Spreading: Squeeze on some oyster sauce and drizzle with light soy sauce, spreading it evenly over the fish to enhance the flavor and color. You can add a little cooking wine to help remove fishy smells if desired. • Locking in Moisture with Lard: Finally, drizzle a small spoonful of cooking oil (lard is recommended; it makes the steamed fish extra tender and juicy) over the surface of the fish. After adding all the seasonings, let it marinate for 5 minutes to allow the flavors to fully penetrate the fish fibers. 4️⃣ Bring to a boil over high heat, then reduce to low heat and steam precisely for 15 minutes. • Steaming: Add an appropriate amount of water to the pot, place a steamer rack inside, and then carefully place the marinated pomfret on top. Cover the pot tightly. • Heat control (key point): Initially, turn the heat to high to quickly bring the water to a boil. Once the water is fully boiling and a large amount of steam is visible around the edge of the pot, immediately reduce the heat to low and maintain a steady boil. Do not continuously boil over high heat to avoid the water in the pot drying out too quickly. Steam the whole fish for a total of 15 minutes. 5️⃣ Checking doneness and tasting • Dosage test: After 15 minutes, open the lid and gently poke the thickest part of the fish with a clean chopstick. If you can easily insert...