White Pomfret (Pontian Wild) / 白鲳（笨珍野生）
White Pomfret
White Pomfret is one of the most popular fish in Malaysia and Singapore, especially during Chinese New Year because of its auspicious meaning. Similar to Chinese Pomfret, it has a smooth and buttery texture with very few fine bones, making it very easy to prepare and enjoy, even for kids. White Pomfret from Pontian has a hint of sweet taste in its savoury flavour that is unique and cannot be found elsewhere. Our favourite way to enjoy the fish is steaming it Teo Chew or Cantonese style with minimal seasoning so that the delicious original flavour is not over-powered.
白鲳是在马来西亚与新加坡最受欢迎的鱼种之一。”鲳“字与"昌”字同音，被视为吉利的象征，因此农历新年期间，一条好的白鲳可叫价上百。白鲳与斗鲳相似，肉质细嫩顺滑，骨刺也少，是老少咸宜的好鱼。笨珍野生白鲳，有别于来自其他海域的斗鲳，它的口味比一般来得更加清甜。最适合潮州蒸 / 港蒸，建议少许调味以保留白鲳原始的鲜味。
Chinese Name(s): 白鲳
Local Name(s): Bawal Putih
Origin: Pontian 笨珍
Type: Wild Caught 野生
Flavour: Mild 清淡
Texture: Tender 柔软
Cooking Method: Steam / Porridge 蒸 / 粥
Weight Loss after cleaning: 10-15% —————————————————————————————————
White Pomfret / 白鲳 / Bawal Putih
White Pomfrets from Pontian is one of the most popular fish in Malaysia. It is well loved for its unique flavours —— a hint of sweetness in the pleasant savoury taste. The texture is tender and butter, you don't really have to worry about how to cook it because it tastes great with minimal to no seasoning! It serves best when steamed, so try it Teo Chew style, Cantonese style, or just any way you like it! White Pomfret is especially highly sought after during festive season such as Chinese New Year, where a big White Pomfret can fetch a fortune!
How To Choose Fresh White Pomfrets?
White 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: Fried Pomfret with Onion Sauce
Ingredients
- 500g white pomfret
- salt and pepper, a little
- 2-3tbsp tapioca flour
- 2 onions, halved and sliced thinly
- 1tbsp garlic, chopped
- 20g ginger, shredded
- 35g red capsicum, cubed
- 2 stalks spring onion, cut into sections
- 1tbsp Shao Hsing Hua Tiau wine
- 1tbsp oyster sauce
- 1tsp sesame oil
- 1tsp cornflour
- 1/8tsp pepper
- 1/2tsp chicken stock powder
- 200ml water
- spring onion and red chilli curls
- coriander leaves
Steps
-
Clean fish, and make two to three slight cuts on both sides. Lightly season with salt and pepper, and sprinkle over with tapioca flour.
-
Heat enough oil for deep frying in a wok, and deep-fry the fish until golden brown. Remove the fish and place on a serving platter.
-
Leave four tablespoons of oil in the wok, and fry the ginger shreds and garlic until fragrant and crispy. Remove the ginger, garlic and oil from the wok, and set aside.
-
Add two tablespoons of sesame oil in the wok. Add the onions and fry until soft. Drizzle in Shao Hsing Hua Tiau wine to aromatise the onions.
-
Pour in the combined sauce ingredients and bring to a boil. Cook until the sauce is thick. Add the capsicum and spring onion, and give the mixture a stir. Dish out and pour the mixture, including the gravy, over the fish.
-
Top with the ginger and garlic crisps set aside earlier. Drizzle over a little of the fragrant oil.
-
Garnish the dish with spring onion, chilli curls and coriander leaves just before serving.
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Description
White Pomfret
White Pomfret is one of the most popular fish in Malaysia and Singapore, especially during Chinese New Year because of its auspicious meaning. Similar to Chinese Pomfret, it has a smooth and buttery texture with very few fine bones, making it very easy to prepare and enjoy, even for kids. White Pomfret from Pontian has a hint of sweet taste in its savoury flavour that is unique and cannot be found elsewhere. Our favourite way to enjoy the fish is steaming it Teo Chew or Cantonese style with minimal seasoning so that the delicious original flavour is not over-powered.
白鲳是在马来西亚与新加坡最受欢迎的鱼种之一。”鲳“字与"昌”字同音，被视为吉利的象征，因此农历新年期间，一条好的白鲳可叫价上百。白鲳与斗鲳相似，肉质细嫩顺滑，骨刺也少，是老少咸宜的好鱼。笨珍野生白鲳，有别于来自其他海域的斗鲳，它的口味比一般来得更加清甜。最适合潮州蒸 / 港蒸，建议少许调味以保留白鲳原始的鲜味。
Chinese Name(s): 白鲳
Local Name(s): Bawal Putih
Origin: Pontian 笨珍
Type: Wild Caught 野生
Flavour: Mild 清淡
Texture: Tender 柔软
Cooking Method: Steam / Porridge 蒸 / 粥
Weight Loss after cleaning: 10-15% —————————————————————————————————
White Pomfret / 白鲳 / Bawal Putih
White Pomfrets from Pontian is one of the most popular fish in Malaysia. It is well loved for its unique flavours —— a hint of sweetness in the pleasant savoury taste. The texture is tender and butter, you don't really have to worry about how to cook it because it tastes great with minimal to no seasoning! It serves best when steamed, so try it Teo Chew style, Cantonese style, or just any way you like it! White Pomfret is especially highly sought after during festive season such as Chinese New Year, where a big White Pomfret can fetch a fortune!
How To Choose Fresh White Pomfrets?
White 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: Fried Pomfret with Onion Sauce
Ingredients
- 500g white pomfret
- salt and pepper, a little
- 2-3tbsp tapioca flour
- 2 onions, halved and sliced thinly
- 1tbsp garlic, chopped
- 20g ginger, shredded
- 35g red capsicum, cubed
- 2 stalks spring onion, cut into sections
- 1tbsp Shao Hsing Hua Tiau wine
- 1tbsp oyster sauce
- 1tsp sesame oil
- 1tsp cornflour
- 1/8tsp pepper
- 1/2tsp chicken stock powder
- 200ml water
- spring onion and red chilli curls
- coriander leaves
Steps
-
Clean fish, and make two to three slight cuts on both sides. Lightly season with salt and pepper, and sprinkle over with tapioca flour.
-
Heat enough oil for deep frying in a wok, and deep-fry the fish until golden brown. Remove the fish and place on a serving platter.
-
Leave four tablespoons of oil in the wok, and fry the ginger shreds and garlic until fragrant and crispy. Remove the ginger, garlic and oil from the wok, and set aside.
-
Add two tablespoons of sesame oil in the wok. Add the onions and fry until soft. Drizzle in Shao Hsing Hua Tiau wine to aromatise the onions.
-
Pour in the combined sauce ingredients and bring to a boil. Cook until the sauce is thick. Add the capsicum and spring onion, and give the mixture a stir. Dish out and pour the mixture, including the gravy, over the fish.
-
Top with the ginger and garlic crisps set aside earlier. Drizzle over a little of the fragrant oil.
-
Garnish the dish with spring onion, chilli curls and coriander leaves just before serving.
