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Posted on October 22, 2018
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Posted on September 21, 2018
The Black Pomfret is a fish caught in the waters off Malaysia and Indonesia. Black Pomfret's texture is a little more rough but sweet. It is a staple of Malay and Peranakan cuisines.
How to cook: Deep fry, pan fry and sambal.
How to cut: Scale, remove gills and innards.
- Black Pomfret is sold as a whole fish at approximately 400g each.
-Weight indicated includes guts and scales if applicable.
Instructions (e.g. gutted, chopped, chop large pieces, minced.(Mincing not applicable for seafood))
(excluding de shell of prawns, cutting of fruits & vegetables)
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