What pomfret is
Pomfret is a flat, disc-shaped saltwater fish popular across South and Southeast Asia and in Chinese cooking. Silver or white pomfret and black pomfret are the types most often sold. The flesh is white, tender and mild, with relatively few bones, which makes it a favourite for cooking whole. The name is used loosely, and similar-looking fish may be sold under it, so ask your fishmonger what you are buying.
Buying and prepping
- Choose fish with clear eyes, red gills and a fresh sea smell, as is generally advised for whole fish.
- Have the fishmonger scale and gut it, or do it yourself. Rinse and pat completely dry.
- Cut two or three diagonal slashes down to the bone on each side so seasoning and heat penetrate. This also helps the fish cook evenly.
Pomfret are often sold small enough for one per person. Larger ones can be cut into steaks.
Shallow-fried spiced pomfret
This is a common South Asian home-style preparation.
Ingredients for about 4 small pomfret: salt, turmeric, lemon juice, ginger-garlic paste (see how to cook garlic on the stove for handling the garlic), chilli powder (Kashmiri chilli for colour), coriander powder, a spoonful of chickpea flour or rice flour, and a little oil for frying.
- First marinade. Rub the fish, including the slashes and cavity, with a little salt, turmeric and lemon juice. Leave for about 10 minutes.
- Second marinade. Mix the spices and flour with a splash of water or oil into a thick paste. Coat the fish well and marinate for roughly 15-30 minutes.
- Fry. Heat a couple of tablespoons of oil in a wide pan over medium heat. Add the fish without crowding.
- Cook. Fry about 3-5 minutes per side, depending on size, until browned and cooked through. Do not rush with high heat, as the spice coating can scorch.
- Serve with lemon and sliced onion.
Simple pan-fried pomfret
If you prefer a plain approach, season the dried fish with salt and pepper, dust with flour, and fry in oil over medium-high heat for a few minutes per side. Finish with butter and lemon. This is the same basic technique as cooking bream in a pan.
How to steam a pomfret
Steaming keeps the delicate flesh moist and is a classic Chinese method.
- Place the cleaned, dried, slashed fish on a heatproof plate with sliced ginger and scallion on top and underneath.
- Steam over simmering water in a covered steamer. A fish of around a pound often takes roughly 8-12 minutes; check at the thickest part near the bone.
- Pour off any liquid that collected on the plate.
- Top with fresh scallion and ginger strips, drizzle with light soy sauce, then pour a little hot oil over to sizzle the aromatics.
Timing varies with the size of the fish and your steamer, so check early rather than late.
Air fryer option
After marinating, preheat the air fryer to about 180C (360F), brush the basket with oil, and cook the fish for around 5 minutes per side, adjusting for size. Larger fish need longer.
How to tell it is done
The flesh should be opaque and flake easily near the bone. A commonly cited safe internal temperature for fish is 145F (63C). For whole fish, check the thickest part along the backbone.
What is the best way to cook fish?
There is no single best way; it depends on the fish. Delicate whites like pomfret do well with short, gentle methods such as steaming or shallow frying. For other fish and methods, see our guides to halibut cheeks and haddock.
Serving
Serve fried pomfret with lemon, onion rings (or frozen onion rings from the oven for a shortcut), rice or flatbread. Serve steamed pomfret with plain steamed rice and stir-fried greens, ideally cooked in a seasoned wok.