Fresh Whole Silver Pomfret for Steaming

Flat, bright and unmistakable, pomfret is the fish that Chinese kitchens reach for when they want to impress without fuss. The body is broad and shallow, so it cooks through in minutes, and the flesh separates into large clean flakes with a mild, sweet finish.

Why you'll love it

• Whole fish — the metallic skin is left on to protect the flesh and keep it moist.
• Few bones — one central spine and large flakes, so it is easy to serve and easy to eat.
• Fast cooking — the flat shape steams or pans in eight to ten minutes.
• Beautiful on the plate — the silver sheen makes it a centrepiece straight from the steamer.

How to cook it

Steam it whole with ginger, spring onion and a splash of shaoxing wine, then finish with hot oil and light soy. It also takes well to shallow-frying until the skin crisps, or to being scored and grilled over charcoal.

Storage

Supplied as a 2 kg pack. Refrigerate at 0–4°C and cook within two days. Freezes well; thaw overnight in the fridge before cooking.