White Pomfret / 白鲳 / Bawal Putih

From: RM40.80

笨珍海域的白鲳，比起其他地方来得更鲜甜。肉细嫩爽滑，少刺骨软，富含营养，是大众家庭的首选佳肴。
White Pomfrets from Pontian waters have a sweeter taste compared to other places. Everyone loves it for its fine texture and high nutritional value!

Wild Caught in Pontian / 笨珍野生捕获
100% Preservatives Free

*Gutting & Scaling reduces gross weight by 10-20%, e.g. 800g → 650 – 700g.
*经过去除鳞片及内脏后，重量减少约10-20%, 例：800g → 650 – 700g.

“How To Choose Fresh Pomfrets?”

Name: White Pomfret / 白鲳 / Bawal Putih
SKU: BPT-T
Price: 40.8 MYR
Availability: InStock

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.