This spicy pomfret tastes so good!
In this episode we use Sichuan fish recipe to give pomfret a spicy kick. Of course, like every time, we utilize spices like garlic and spring onion to add to the flavor and fragrance of the dish.
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White pomfret 300g
Pixian broad bean paste ½ cup
Ground pork 20g
Chili sauce ½ tbs
Chinese cooking wine
Soy sauce ¼ cup
Sugar 1 tbs
Pickled cabbage 1 tbs
Fermented rice ¼ cup
Sweet black rice vinegar 1 tbs
More mouthwatering fish and seafood recipes: https://www.youtube.com/playlist?list=PL00a0G6_TRLWhXs9JrAzGftHKPgxwbkUk
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