Friday, 21 September 2012

Recipe - Steam Silver Pomfret With Ginger And Tomato

Silver pomfret or white pomfret lives in coastal waters off Middle East, South Asia and Southeast Asia. It is prized in the Indo-Pacific region for its taste.

The pomfret is rich in omega-3 fatty acids which is heart friendly. It is an excellent source of protein with low fat.  The protein contains an abundance of essential amino acids and is digestible for people of all ages. It is rich in vitamin D, good for bone building. It is also loaded with minerals such as iron, zinc and calcium.

The silver pomfret is a versatile ingredient. It has mild flavour and it can be steamed, grilled or made into a soup. In this recipe, I steam the fish in the traditional Teochew style. The fish is lightly salted and tomato and ginger slices are added to flavour the dish.

If you like it a more sour, add a salted preserved plum. It is also quite common to add slices of preserved mustard leaf (kiam chye) for added flavour.

I bought 4 pieces of small silver pomfret from the supermart. They came without head and tail and weigh about 600 grams, just nice for 4 persons.

silver pomfret
4 silver pomfrets, rub with salt and rinse
5 slices of ginger, julienne into thin strips
1 tomato cut into slices
1 tsp of light soy
2 small red chillies, diced
2 sprig of spring onions

Lay the pomfrets on a serving tray
Spoon the light soy over the fish
Spread the ginger, spring onion and tomato slices over the fish.
Steam over boiling water on medium heat for about 8 minutes.
Serve hot with dipping sauce of light soy and chillies

A short 2 minute showing an unusual way of steaming a silver pomfret.

Another 3 minute video on steaming golden pomfret


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