One Pomfret, Three Simple Ways to Cook It

An after-work fish dinner does not need a long shopping list. For East China Sea pomfret landed in Dongtou, steaming, pan-frying and soy-braising give you three useful ways to cook. Decide on the texture you want before turning on the stove.

Ask which fish you are buying. Silver pomfret and golden pompano, often grouped under similar Chinese market names, are different fish. Here, we mean silver pomfret. Remove the gills and innards and rinse the cavity before cooking; allow time for that preparation in the kitchen.

Steam it for the fish itself

Place the fish on a plate with a few ginger slices underneath. Bring the steamer to a boil before putting the plate in. Shallow cuts through the thickest parts can help it cook evenly. There is no need to bury the fish under ginger.

Cooking time depends on size, thickness and heat. Check the thickest part before serving: the flesh should be cooked through and come away from the bone. Pour off some of the cooking liquid if you prefer, then add a little seasoned soy sauce for steamed fish and sliced spring onion. Taste before adding more.

Pan-fry it for the skin

Blot the skin and cavity dry with kitchen paper, then season lightly with salt. Heat the pan, add oil, and put in the fish. Use a pan that fits; cut the fish into portions if necessary.

Let the first side set before turning with a spatula. Constant nudging and lifting do more damage than omitting a seasoning. Once both sides have browned, continue cooking until the flesh is done throughout. Serve lemon or vinegar on the side so the skin keeps its texture.

Soy-braise it for a meal with rice

Dry the fish and lightly fry both sides. Add ginger, spring onion, a little soy sauce and water. The liquid need not cover the fish. Simmer gently until cooked through, then reduce the sauce to your liking. Spoon sauce over the fish instead of repeatedly turning it.

Start with less soy sauce than you think you need: reduction concentrates its saltiness. Sugar and cooking wine are optional. Leave a few spoonfuls of sauce for the rice, cook a plate of greens, and dinner is ready.

Steam when you want a lightly seasoned fish, pan-fry when you want the skin, and braise when you want sauce for rice. Choose one and give it your attention.

See which pomfret and accompaniments are available for tonight in Today’s Arrivals.