Fish Club
Black Pomfret (Local Wild) / 黑鲳（本地野生）
Black Pomfret (Local Wild) / 黑鲳（本地野生）
SKU:MHT-W-350
Low stock: 9 left
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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
- 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.
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
Additional Information:
Caution: Customized cutting is NOT available.注意：恕不接受客制化切割
Storage: Keep frozen at -18°C. For best quality, consume within 3 months.
储存方式：冷冻雪藏 -18°C。购买后3个月内食用，品质最佳。
✅ 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
How we package your order?
How we package your order?
The vacuum sealed seafood products and frozen chill packs, which contain non-toxic gel are packed in a polystyrene box, so the chill packs distribute the cold evenly throughout your fish and seafood, ensuring maximum freshness.
We seal the polystyrene box with packing tape and hand it to our cold chain logistic to deliver to you.
What should I do when my order arrives?
What should I do when my order arrives?
Remove your seafood products as soon as possible from the box, refrigerate all fresh items and freeze all frozen goods until you are ready to prepare them for consumption.
How is your frozen seafood handled? What is your freezing process?
How is your frozen seafood handled? What is your freezing process?
Our fish and shellfish are processed and immediately frozen in our -45°c blast freezer. No chemicals or preservatives are added during the freezing or production process on any of our seafood items.
What is a -45 Degree Freezer and how does it affect the seafood when defrosted?
What is a -45 Degree Freezer and how does it affect the seafood when defrosted?
Blast freezing seafood products at a lower temperature keeps the wall of the cell intact, ensuring that water from the inside does not exit. When defrosted, the quality, texture, and appearance will remain completely intact just as if it were a fresh product.
What is the proper way to defrost frozen seafood products?
What is the proper way to defrost frozen seafood products?
If you have received frozen seafood and placed it in the freezer, remove these items from the freezer and store them in the refrigerator for at least one day before you plan to serve it. Allow 12 to 24 hours for the product to properly defrost. Do not rush the defrosting process as it can affect the flavor and texture of your seafood.
Why are some seafood products unavailable from time-to-time?
Why are some seafood products unavailable from time-to-time?
The availability of seafood products depends upon the season, weather, and other conditions that can affect a catch or harvest. Additionally, the harvesting of many seafood products is regulated in order to maintain a sustainable supply.
