Black Pomfret 黑鲳
Black Pomfret from Pontian has a hint of sweet taste in its savoury flavour that is unique and cannot be found elsewhere. Black Pomfret has darker skin colour, firmer texture and stronger flavour compared to Chinese Pomfret and White Pomfret. Although most people might recommend frying this fish, Black Pomfret from Pontian has such a delightful taste that is also tastes great when steamed with light seasoning.
Chinese Name(s): 黑鲳
Local Name(s): Bawal Hitam
Type: Wild Caught
Cooking Method: Steam / Pan Fry
烹煮方式：蒸 / 煎炸
Weight Loss after cleaning: 10-15%
Caution: Customized cutting is NOT available.
Storage: Keep frozen at 18°C. For best quality, consume within 3 months.
✅ 100% Preservative Free 绝无防腐
✅ Cleaned & Gutted 去鳞清内脏
✅ Vacuum Packed 真空包装
✅ Flash Frozen 急速冷冻
Who says Black Pomfrets are only good served fried? Black Pomfrets from Pontian tastes heavenly when steamed with light seasoning!
“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
- 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
- Slice ginger.
With a sharp knife, julienne the ginger and set aside.
- Clean fish.
Rub salt into the fish to remove the fishy smell, then rinse thoroughly.
- 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.
- Plate and serve!
Drizzle with more soy sauce if desired and serve hot.