Fish / White Pomfret

White Pomfret

"Pomfret" is one of the most sought after fish in India and Southeast Asia due to it's delicate white flesh with subtle "non-fishy" flavor. The flesh breaks up easily on the plate but not along distinct flake lines. It holds together well enough to poach fillets (skin off) but that isn't a usual way to prepare this fish. Fillets are too thin and tender for soup.

Steamed whole with a few diagonal slashes through the skin, this fish remains attractive and is quite manageable on the plate compared to many. The fin rays hold together fairly well and there are few ribs to deal with. It will also bake very nicely with the same diagonal slashes through the skin.

This fish is often deep fried whole, but must be handled carefully to avoid breaking up. A half pounder fits well in a wok with oil about 1-1/2 inch deep in the center or in a skillet with oil about 3/4 inch deep. Heat oil to 375°F and fry 5 minutes on one side, turn carefully and fry 3 minutes on the other side.