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Braised Pomfret with Bitter Melon in Black Bean Garlic Sauce (涼瓜炆䱽魚)

Braised pomfret with bitter melon in black bean garlic sauce (涼瓜炆䱽魚) is a simple, popular home food in Hong Kong. It is easy to make, healthy, detoxing, and incredibly appetising that pairs perfectly well with a bowl of rice.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Main Course
Cuisine Hong Kong
Servings 2 people

Ingredients
  

  • 1 pomfret
  • 1 bitter melon diagonally sliced
  • Coarse salt (for soaking the bitter melons and marinating the pomfret)
  • Cornstarch (for coating the pomfret)
  • 5 garlic cloves minced
  • 5 pcs ginger
  • 3 pcs shallots
  • Spring onions chopped into 2-inch length
  • Water (for soaking the bitter melons)
  • About 6 tbsp oil (for cooking)

For the seasoning sauce

  • 2 tsp garlic black bean sauce
  • 1 tsp sugar
  • 1 tsp salt
  • 100 ml water

Instructions
 

Prepare the ingredients

  • Mince the garlic cloves, slice the ginger and shallots into pieces, and chop the spring onions into about 2-inch length. Set aside.
  • For the bitter melon, chop off the ends, slice it into half, and scoop out the flesh, seeds, and pits. Removing these will reduce the bitterness. Diagonally slice the bitter melon, and transfer them into a large bowl.
  • Sprinkle coarse salt generously over the bitter melons (about 2 tsp), give it a mix, and pour in water to a level that covers the bitter melons. Soak in salt water for 20-30 mins.
  • Meanwhile, cut the edges and the main body of the fish. This allows the fish to be more easily cooked and better absorb the flavours. Marinate with some coarse salt for 5-10 mins.

Pre-cooking

  • Boil water in a wok, transfer the bitter melons into it, and blanch them for 1-2 mins. Set aside. Tip: do not cover the wok with a lid when blanching, otherwise the bitter melons will turn yellow.
  • Using the same wok, heat about 4 tbsp oil over medium heat. Pan-sear the pomfret with the cut-side down. Add in 2 pieces of sliced ginger. This helps remove the fishy taste of the pomfret.
  • When one side has turned golden, flip the fish, and pan-sear the other side. Tip: do not always flip the fish to retain its moisture.
  • As the sizzling sound reduces, this means the fish is nearly done. Check its doneness by piercing a chopstick through the thickest part of the body. If it goes through, then the fish is cooked inside.
  • Throw away some oil from the wok, then increase the heat, and pan-sear both sides to achieve a nice golden-brown crisp exterior. Set aside.

Cook the dish altogether

  • Heat another 2 tbsp of oil in the wok over medium heat. Add in ginger, shallots, and minced garlic, stir-fry until fragrant.
  • Transfer the bitter melons to the wok, add in black bean garlic sauce and water, then stir-fry to mix well.
  • Cover with a lid, reduce the heat, and simmer for about 2-3 mins.
  • Remove the lid, season with sugar and salt, and make a quick stir-fry. Add in more water as you cook to achieve a desired consistency of the sauce.
  • Make space in the wok, and place the cooked pomfret at the bottom. Cover it with the bitter melons, aromatics, and sauce. This allows the pomfret to soak up the flavours during the braising process.
  • Add in chopped spring onions, and cover with a lid. Braise for 1-2 mins.
  • Transfer them to a serving plate and enjoy.

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