Black Pomfret 黑鲳

Chinese Name(s): 黑鲳

Local Name(s): Bawal Hitam

Origin: Malaysia 马来西亚

Type: Wild Caught 野生

Flavour: Strong 浓郁

Texture: Medium 中等

Cooking Method: Steam / Pan Fry 蒸 / 煎炸

Weight Loss after cleaning: 10-15%

"How To Choose Fresh Pomfrets?"

Pomfret for steaming must be fresh enough to avoid any smell of fishiness as well as keeping tenderness of the fish meat after steamed. Really fresh Pomfret doesn’t require any seasoning prior to steaming. How to determine its freshness? First, check the eyes of the fish. Its eyes must be bright and clear, not cloudy. Then, make sure the fish body is firm yet not too soft when gently pressed. If possible, check also the gill to ensure it’s bright red in colour. As the opening of its gill is smaller than other fishes, so be gentle when lift opened.

How To Make: Pomfret with Ginger and Black Vinegar

Ingredients

• 1 black pomfret, substitute with any saltwater fish except mackerel
• 100 g ginger, Julienned
• 2 Tbsp black vinegar
• 1 tsp sugar
• 2 Tbsp light soy sauce
• 2 Tbsp salt

Steps

1. Slice ginger. With a sharp knife, julienne the ginger and set aside.
2. Clean fish. Rub salt into the fish to remove the fishy smell, then rinse thoroughly.
3. Steam fish. On a heatproof dish, place fish and drizzle with 2 Tbsp black vinegar, 2 Tbsp soy sauce, 1 tsp sugar and top with julienned ginger. Steam on high heat for 15 to 20 minutes, until fish is fully cooked.
4. Plate and serve! Drizzle with more soy sauce if desired and serve hot.

Also Try: Indian Style Fried Pomfret

Sources: http://ieatishootipost.sg/singapore-fish-files-pomfrets-and-pompanos/ https://www.asianfoodchannel.com/en/recipes/pomfret-ginger-black-vinegar