Fresh Whole Silver Pomfret Fish

Whole silver pomfret: a deep, flat, diamond-shaped body covered in fine silver scales that catch the light, with a small mouth, a large round eye and a deeply forked silver tail. They are shown as a row of three on a cream plate with lemon slices, spring onion and ginger, and again pan-fried until the skin blisters and turns gold.

The flesh is white, firm and sweet with very few bones, and the flat shape cooks evenly through. Steam the fish whole with ginger and spring onion, pan-fry it until the skin crisps, or braise it in soy.

• Whole fish, gutted and cleaned
• Flat silver body, deeply forked tail
• White, firm flesh with few bones
• Steam, pan-fry or braise whole

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.