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Black Pomfret (Malaysia) (550g+-)

$9.90

Price incl. GST (9%) $1.32
Product Details

Black Pomfret (Parastromateus niger) is a popular fish in Southeast Asia, including Malaysia, where it is highly valued for its mild flavor, tender flesh, and versatility in cooking. Known for its dark, metallic coloring, the Black Pomfret is commonly featured in many traditional dishes, both in local home kitchens and at restaurants.

Key Characteristics of Black Pomfret:

  1. Appearance:
    • Color: As the name suggests, Black Pomfret has a distinct dark body with a metallic sheen, ranging from deep black to dark gray with silvery undertones. The color gives it a striking appearance, especially when served whole.
    • Shape: Black Pomfret has a slightly flattened, round body that is triangular in shape. Its fins are large, and it has a forked tail. The body shape is adapted to swimming in open waters.
    • Size: Typically, Black Pomfret weighs between 500 grams to 2 kg (1–4 pounds), although larger specimens are sometimes found. The average length is around 30–40 cm (12–16 inches), though larger individuals may exceed 50 cm (20 inches).
  2. Flavor and Texture:
    • Taste: Black Pomfret has a delicate, sweet flavor, with a slightly nutty undertone. It is not fishy or overly strong, making it a favorite among seafood enthusiasts and those who prefer more subtle fish flavors.
    • Texture: The meat of the Black Pomfret is tender, moist, and slightly flaky, with a firm yet soft texture that holds up well in a variety of cooking methods, including frying, steaming, or grilling.
  3. Habitat:
    • Black Pomfret is typically found in the coastal and offshore waters of the Indo-Pacific region, including Malaysia. It inhabits the continental shelf and is often found near reefs or sandy bottoms at depths of around 20 to 70 meters.
    • Wild Caught: Black Pomfret is primarily wild-caught, although there is some aquaculture of related species in Southeast Asia. Due to its popularity, responsible fishing practices are essential to maintaining healthy populations of Black Pomfret.

Culinary Uses of Black Pomfret:

Black Pomfret is a versatile fish that works well in various cooking methods, including steaming, frying, grilling, and even making soups or curries. Its firm flesh and mild flavor make it a great base for absorbing different types of seasonings and marinades.

1. Steamed Black Pomfret with Ginger and Soy Sauce:

Steaming is one of the most popular methods for preparing Black Pomfret, as it preserves the fish’s natural flavor and moisture.

Ingredients:

  • 1 whole Black Pomfret (cleaned and gutted)
  • 3–4 slices of fresh ginger
  • 2 cloves garlic (minced)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Spring onions, chopped
  • Fresh cilantro for garnish

Instructions:

  1. Place the whole Black Pomfret on a heatproof plate.
  2. Stuff the fish cavity with ginger slices and minced garlic.
  3. Drizzle soy sauce and sesame oil over the fish.
  4. Steam the fish for 10–12 minutes, or until the fish is opaque and flakes easily.
  5. Garnish with fresh cilantro and chopped spring onions before serving.

2. Grilled Black Pomfret:

Grilling Black Pomfret imparts a smoky flavor while retaining the fish’s moisture and natural sweetness.

Ingredients:

  • 1 whole Black Pomfret (cleaned and gutted)
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 teaspoon lime juice
  • 2 cloves garlic (minced)
  • Salt and pepper to taste

Instructions:

  1. Preheat the grill to medium heat.
  2. In a bowl, combine olive oil, soy sauce, honey, lime juice, minced garlic, salt, and pepper to make a marinade.
  3. Coat the Black Pomfret with the marinade and let it rest for 20–30 minutes.
  4. Grill the fish for 6–8 minutes on each side, or until the fish is cooked through and slightly charred on the outside.
  5. Serve with a side of steamed rice or grilled vegetables.

3. Fried Black Pomfret:

Frying Black Pomfret is a popular method that results in a crispy outer layer and tender, moist flesh inside.

Ingredients:

  • 2 Black Pomfret fillets (or whole fish, cleaned and gutted)
  • 1 cup all-purpose flour
  • 1 teaspoon cornstarch
  • Salt and pepper to taste
  • Oil for frying
  • Lemon wedges for serving

Instructions:

  1. Season the fillets or whole fish with salt and pepper.
  2. In a shallow dish, combine the flour and cornstarch.
  3. Dredge the fish in the flour mixture, ensuring it is evenly coated.
  4. Heat oil in a frying pan or deep fryer to medium-high heat.
  5. Fry the fish for 3–4 minutes on each side, or until golden brown and crispy.
  6. Serve with lemon wedges and a side of dipping sauce, such as chili sauce or soy sauce.

4. Black Pomfret in Coconut Milk Curry:

The mild flavor of Black Pomfret pairs beautifully with the rich and fragrant coconut milk curry.

Ingredients:

  • 2 Black Pomfret fillets (or whole fish, cut into chunks)
  • 1 can (400 ml) coconut milk
  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • Fresh basil or cilantro for garnish
  • Lime wedges for serving

Instructions:

  1. Heat a pot and sauté the curry paste for 1–2 minutes until fragrant.
  2. Add the coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a simmer.
  3. Add the Black Pomfret chunks and cook for 6–8 minutes, or until the fish is tender and cooked through.
  4. Garnish with fresh basil or cilantro before serving, and serve with steamed rice.

5. Black Pomfret Fish Soup:

A light and nourishing fish soup that brings out the delicate flavors of the Black Pomfret.

Ingredients:

  • 1 whole Black Pomfret (cleaned and gutted)
  • 4 cups fish stock or water
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 cloves garlic (minced)
  • Fresh herbs (such as parsley or cilantro)
  • Salt and pepper to taste

Instructions:

  1. Bring the fish stock or water to a boil in a large pot.
  2. Add the onion, tomatoes, garlic, and fresh herbs. Simmer for about 10–15 minutes.
  3. Add the whole Black Pomfret to the pot and cook for 10–12 minutes, or until the fish is cooked through and the flesh flakes easily.
  4. Remove the fish from the pot and carefully flake the meat off the bones.
  5. Return the fish meat to the soup, season with salt and pepper, and serve hot.

Nutritional Benefits of Black Pomfret:

  • Lean Protein: Black Pomfret is an excellent source of lean protein, which is important for muscle growth and repair.
  • Omega-3 Fatty Acids: Like many other fish, Black Pomfret contains omega-3 fatty acids that are beneficial for heart health, reducing inflammation, and promoting brain function.
  • Vitamins and Minerals: Black Pomfret is rich in essential vitamins such as B12, niacin, and minerals like selenium and phosphorus, which support overall health and metabolism.

Sustainability of Black Pomfret:

  • Wild Fisheries: Black Pomfret is mostly caught in the wild. Sustainable fishing practices are crucial to ensure healthy populations and to prevent overfishing. Choosing sustainably caught Black Pomfret helps maintain balance in marine ecosystems.
  • Aquaculture: While Black Pomfret is primarily wild-caught, some related species may be farmed. It is important to ensure that farmed fish are produced through sustainable practices to minimize environmental impacts.

Conclusion:

Black Pomfret is a delicious, versatile fish that can be enjoyed in a variety of dishes, from grilling and frying to making curries and soups. Its mild flavor and tender, moist texture make it a favorite among seafood lovers, especially in Malaysian and Southeast Asian cuisines. Whether prepared with simple seasonings or bold spices, Black Pomfret offers a flavorful and healthy meal option.