Pomfret with milk

Categories: Cantonese Cuisine

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Introduction: The pomfret is sauced with salt, Shaoxing rice wine, ginger and green onion and steamed for 12 minutes, then the broth is separated from the fish. Starch, milk and the broth are used to make a kind of white sauce. And the white sauce is poured onto the fish. The fish tastes tender and sweet while the broth blends with the aroma of milk.