Wok-fried Golden Pomfret Slices With Preserved Olive Vegetables Recipe

Prepare the fish

If using whole golden pomfret, scale, gut, remove head if desired, and fillet into 1/4–1/3-inch thick slices. Pat the slices dry with paper towels. Place fish slices in a bowl.

Marinate

Add 1.5 tbs light soy, 1 tbs Shaoxing wine, 1/2 tsp salt, 1/4 tsp white pepper, 1 tbs cornstarch and 1 egg white to the fish. Mix gently to coat and let rest 12–20 minutes in the refrigerator. The cornstarch and egg white create a velveting layer that crisps when fried.

Shallow-fry

Heat 3/4 cup vegetable oil in a wok or large nonstick skillet over medium-high heat until shimmering (about 350°F/175°C if using a thermometer). Shake off excess marinade from fish slices. Fry in batches 1–2 minutes per side, until light golden and just cooked through. Avoid overcrowding. Transfer fried slices to a paper towel-lined plate and keep warm.

Prep aromatics

While fish rests or fries, peel and julienne the 1-inch ginger (about 1 tbs), thinly slice or crush the 4 garlic cloves, and slice the 3 scallions into white and green parts separately. If using dry chilies, tear them in half and remove seeds if you prefer less heat.

Rinse preserved vegetables

Lightly rinse 3/4 cup preserved olive vegetables under cold water in a fine sieve to remove excess salt and brine. Squeeze out excess moisture and roughly chop into bite-size pieces.

Toast peppercorns (optional)

If using Sichuan peppercorns, toast 1/2 tsp in the dry wok for 20–30 seconds until fragrant, then crush lightly with a mortar or back of a spoon.

Build the flavor base

Remove most of the frying oil from the wok, leaving about 1–2 tbs (careful — hot oil). Heat the wok over medium-high. Add 1 tbs of the reserved oil (or the leftover oil) and add the white parts of scallion, ginger and garlic. Stir-fry 20–30 seconds until aromatic. Add toasted Sichuan peppercorns and dry chilies and stir for another 10 seconds.

Cook preserved vegetables

Add the chopped preserved olive vegetables to the wok. Stir-fry 1–2 minutes until heated through and beginning to brown slightly. This step tames the saltiness and develops flavor.

Add seasonings and liquid

Stir in 1 tbs light soy sauce, 1/2 tsp dark soy sauce, 1/2 tbs oyster sauce, and 1/2 tsp sugar. Pour 3 tbs chicken stock or water and bring to a gentle simmer so the preserved vegetables and aromatics form a saucy mixture.

Finish sauce

Stir the prepared 1 tsp cornstarch slurry into the simmering sauce to slightly thicken — cook 30–45 seconds until glossy. Drizzle 1/2 tsp sesame oil and adjust seasoning to taste (add a pinch of salt only if needed).

Combine fish and sauce

Carefully return the fried pomfret slices into the wok, nestling them into the preserved vegetable sauce. Spoon sauce over the fish to coat without breaking the slices. Warm 1–2 minutes to marry flavors — do not over-stir to avoid breaking the fish.

Garnish and serve

Scatter sliced green parts of the scallions, cilantro leaves and toasted sesame seeds over the dish. Serve hot straight from the wok with steamed rice.