Fresh Whole Golden Pomfret

A flat, deep-bodied fish with silver skin and yellow-edged fins. The bones sit in one central line, so it is simple to portion and easy to eat.

At A Glance

• Whole and cleaned, fins and tail left intact
• Firm, sweet flesh that lifts cleanly off the bone
• Even thickness, so it cooks through all at once

Cooking

• Steam with ginger and spring onion
• Pan-fry whole for crisp skin
• Braise or simmer in a light curry

Storage

Refrigerate at 0C to 4C and cook within two days, or freeze for up to three months.