Fresh Whole Golden Pomfret

Why you'll love it

• Striking silver body with golden fins and tail - one of the best-looking fish you can put on a plate.
• Firm, meaty flesh with a rich flavour, closer to a steak than a delicate white fish.
• Flat and even in thickness, so it cooks through uniformly.
• Very few small bones - easy to serve and easy to eat.

About this fish

Golden pomfret is a favourite across East and Southeast Asia. Its body is flat and diamond-shaped, silver with a warm golden wash over the fins and tail, and its flesh is firm, sweet and substantial with a comparatively low bone count.

That combination makes it unusually versatile: it takes well to strong flavours like chilli, black bean and tamarind, and it holds together when braised or steamed whole.

How to cook it

Steam whole with ginger and spring onion, pan-fry until the skin crisps, or braise with soy, tomato and chilli. It also holds up well on the barbecue.

At a glance

• Form: whole fish, cleaned
• Colour: silver body, golden fins and tail
• Storage: keep refrigerated, or freeze on day of delivery