What Delicious Dishes Can You Make with White Pomfret? 9 Easy Recipes for Every Home

White pomfret has long been loved for its soft white meat, natural sweetness, and few bones, making it very easy to prepare into many attractive dishes. Whether crispy fried, richly braised, lightly steamed, or cooked in sour soup, each method brings a unique flavor, making family meals more complete. So, what to cook with white pomfret to make it both easy to cook and keep the fish’s fresh sweetness? Let’s explore the attractive suggestions below with Ola Squid!

1. What to cook with white pomfret?

Thanks to its thick meat, few fine bones, and moderate fat content, white pomfret can be prepared in many different ways. Each dish brings its own flavor, suitable for every taste and occasion. Here are the dishes from white pomfret that you can refer to:

1.1 White pomfret braised with galangal

Ingredients:

• 400g white pomfret
• 10g galangal, 10g shallots
• 30ml cooking oil, 20ml fish sauce
• 10g sugar
• A little salt, pepper

How to cook white pomfret braised with galangal:

• Clean the pomfret, remove the gallbladder and fishy blood, rinse with water, then lightly score the fish body. Marinate the fish with a little salt for about 30 minutes to make the meat firm and more flavorful. Peel and slice the galangal; peel and thinly slice the shallots.
• Next, place a pan on the stove, add cooking oil, heat it up, and lightly fry the fish until both sides are slightly golden, then remove. Place the fish in a pot, add galangal, shallots, pepper, fish sauce, and sugar, mix gently, then cover and marinate for about 20 minutes for the fish to absorb the spices.
• Then, place the pot on the stove to braise over low heat. When the fish starts boiling, add a little water just to cover the fish surface, continue to simmer for about 20-25 minutes until the braising liquid thickens. Season to taste, sprinkle with more pepper to finish.

1.2 White pomfret braised with ginger and chili

Ingredients to prepare:

• 400g white pomfret
• 5g horn chili
• 10g fresh ginger, 10g leeks
• 10ml white wine, 10ml ginger juice
• Salt, sugar, MSG: 10g each
• 10g chili sauce
• 10ml soy sauce, 20ml cooking oil

How to cook white pomfret braised with ginger and chili:

• Clean the pomfret, rinse thoroughly, and score a few lines on the body. Marinate the fish with salt, MSG, ginger juice, and white wine, leave for about 20 minutes for the fish to absorb the seasoning. Cut leeks and horn chili into sections, julienne the ginger.
• Next, heat the cooking oil, lightly fry the fish until both sides are slightly golden, helping the meat stay firm and not break during braising. Then place the fish in the pot, add boiling water, sugar, chili sauce, white wine, and soy sauce.
• Continue adding leeks, chili, and ginger, simmer over low heat, frequently spooning the sauce over the fish so it absorbs evenly. Braise until the sauce thickens and the fish is well-seasoned. The finished dish is extremely attractive with the spicy heat from ginger, chili, and the rich taste of soy sauce and chili sauce.

See more: What to cook with black pomfret? Suggestions for 4 attractive preparation methods

1.3. Crispy fried white pomfret

Ingredients include:

• 1-2 white pomfrets
• Ginger, lemongrass
• Fresh herbs, green mango, cucumber
• Salt, sugar, fish sauce, garlic, chili, cooking oil

How to make crispy fried white pomfret:

• When you buy the pomfret, you need to remove the gills and internal organs, wash it, then score a few lines on the body. Marinate the fish with 1-2 tablespoons of salt for 5-10 minutes, then rinse and drain. The fish can be left whole or cut in half for easier frying.
• Next, prepare the ginger fish sauce by dissolving sugar in boiling water, adding fish sauce, and seasoning to taste. Crushed ginger, garlic, and chili are then mixed into the fish sauce mixture.
• Smash the lemongrass, fry it until golden and fragrant in oil, then remove. Use this oil to fry the fish over medium heat until cooked through, then increase the heat to make the fish golden crispy and attractively fragrant. Enjoy crispy fried pomfret with ginger fish sauce and various fresh herbs, green mango, and cucumber to feel the soft sweetness of the fish.

1.4. Crispy fried white pomfret with tamarind sauce

Required ingredients:

• 1 medium white pomfret (about 600 g)
• Fresh tamarind
• Chili, shallots, garlic
• Fish sauce, sugar, cooking oil, seasoning powder, cornstarch
• Lettuce, watercress, and roasted peanuts

How to prepare crispy fried white pomfret with tamarind sauce:

• First, clean the pomfret, remove gills and intestines, score a few lines on the body to make the fish crispy and easier to absorb the sauce when frying, then let it drain.
• Remove the tamarind seeds, put them in a bowl and pour boiling water over them, soak for about 5 minutes, use a spoon to mash them, then strain to get the tamarind juice.
• Next, heat the oil very hot, reduce to medium heat, fry the fish until the bottom side is golden crispy, then gently flip to fry the other side evenly.
• Sauté minced garlic and thinly sliced shallots until fragrant, add tamarind juice, sugar, fish sauce, and seasoning powder to taste. If you like a thick sauce, you can mix 1 tablespoon of cornstarch with a bit of water and add it to the sauce, stirring until slightly thickened.
• Finally, arrange the golden fried fish on a plate lined with lettuce and watercress. When enjoying, pour the tamarind sauce over the fish, sprinkle with roasted peanuts and sliced chili to enhance the flavor.

1.5. White pomfret fried with tomato sauce

Ingredients:

• 500g white pomfret
• 500g tomatoes
• 10g green onions, 2 chilies
• 1 pack of crispy frying flour
• Minced garlic, seasoning powder, pepper, fish sauce, ketchup

How to make white pomfret fried with tomato sauce:

• After buying the fish, clean off scales and intestines, then rinse and use a knife to score the body diagonally to absorb the seasoning. Marinate the fish with minced garlic, pepper, and seasoning powder, rubbing it in well. Wash the tomatoes, score them, then blanch for 2-3 minutes, peel, and mash. Cut green onions into sections, chop chili and cilantro.
• Next, coat both sides of the fish evenly with crispy frying flour, then put a pan on the stove and heat the oil. Fry the fish over low heat until golden crispy, then remove and let the oil drain.
• Sauté minced garlic until fragrant, add the mashed tomatoes and sauté until smooth. Season with fish sauce and ketchup according to taste, then add green onions, cilantro, and chili and stir-fry. Finally, you can sprinkle a little pepper and turn off the heat when the sauce is appropriately thickened.
• Arrange the fried fish on a plate, pour the tomato sauce over it, and decorate with cilantro and a few chili slices. You should enjoy it while hot to feel the crispy skin and the sweet soft fish meat blending with the rich, attractive tomato sauce.

>>See more: What to cook with mackerel? Top 16 delicious preparation methods

1.6. White pomfret grilled with salt and chili

Ingredients include:

• 1 white pomfret (about 900 g)
• 1 teaspoon honey, 1 teaspoon shrimp salt
• 2 teaspoons oyster sauce, 2 teaspoons white wine
• 1 teaspoon dried chili sate, 1 teaspoon chili sauce
• 2 teaspoons fish sauce, 1 teaspoon Korean chili powder
• A little finely ground ginger
• 2 tablespoons cooking oil, 1 teaspoon salt

Instructions for making grilled white pomfret with salt and chili:

• After buying the fish, clean off scales, gills, intestines, and wash thoroughly with water. Use a knife to score a few lines on the fish body, then marinate with salt and ground ginger to remove the fishy smell.
• Next, mix white wine, oyster sauce, shrimp salt, Korean chili powder, dried chili sate, chili sauce, fish sauce, honey, and cooking oil well. Apply this mixture evenly to the fish, marinate for about 30 minutes for the fish to absorb the seasoning.
• Preheat the air fryer to 180°C for 10 minutes. Line with non-stick foil, place the fish in and grill for 30 minutes at 180°C. Then, increase the temperature to 200°C and grill for another 5 minutes until the fish is beautifully golden and the skin is slightly crispy. The salt and chili grilled fish is fragrant, remains intact with sweet soft meat, blending with the salty spicy taste from the sauce.

1.7. White pomfret steamed with beer

Ingredients:

• 1kg white pomfret
• 600ml beer (about 2 cans)
• 100g ground lemongrass, 200g straw mushrooms
• 5 sprigs of green onion, 5 sprigs of saw-leaf herb
• 1 carrot, 1 small ginger root
• 3 chilies, 1 white radish
• 1 teaspoon salt

Simple way to make white pomfret steamed with beer:

• Wash green onions, cut the stalks into 3-4 cm sections and finely chop the leaves. Wash saw-leaf herb and chilies, then chop finely. Peel and julienne the ginger. Mix lemongrass, green onions, saw-leaf herb, and chilies together. Peel carrots and white radish, cut into manageable rounds.
• Remove scales, fins, and internal organs of the white pomfret, and scrape off the black membrane inside the belly. Rub salt all over the fish and wash with cold water, then rinse again with a bit of white wine. You can cut the fish in half or leave it whole, scoring along the body for easy seasoning. Marinate the fish with ginger and salt for about 15 minutes.
• Then, stuff part of the lemongrass, onion, saw-leaf herb, and chili mixture into the fish belly and fold it back. Spread the remaining mixture at the bottom of the pot, then place the fish on top. Next, add onion stalks, straw mushrooms, carrots, white radish, and ginger to the pot.
• Pour beer in, cover, and cook over high heat until boiling, then reduce the heat and steam for another 8-10 minutes until the fish is cooked. Beer-steamed pomfret retains its natural sweetness and smells fragrant of lemongrass and saw-leaf herb. This dish can be eaten directly or rolled in rice paper with vermicelli, fresh herbs, and dipped in spicy sour fish sauce.

1.8. Sweet and sour steamed white pomfret

Required ingredients:

• 1 white pomfret
• 2 rolls of glass noodles (can be substituted with dried noodles)
• 1 onion, 1 tomato
• ¼ pineapple, 1 sprig of green onion
• ½ teaspoon minced garlic, ½ teaspoon minced shallots
• 1 tablespoon fish sauce, 3 tablespoons cooking oil
• Salt, sugar, MSG, seasoning powder

Instructions for preparing sweet and sour steamed white pomfret:

• Clean the white pomfret, remove internal organs and scales, then deodorize by soaking in diluted salt water for about 10 minutes. Then rinse and cut the fish into slices about 1/2 finger thick, mix with 1 teaspoon of seasoning powder and marinate for 10 minutes.
• Peel the onion and cut into wedges; wash and cut the tomato into wedges. Peel the pineapple, remove eyes and core, then cut into small slices; wash and cut green onions into sections. Soak wood ear mushrooms in water for 10 minutes, wash and julienne. Soak glass noodles in water for about 12 minutes to soften; fry the other roll with 2 tablespoons of oil for about 3 minutes until puffed.
• Next, boil 500 ml of water in a steamer, place the marinated fish plate in and steam over medium heat for about 7 minutes. Then add the soaked glass noodles and steam for another 3-5 minutes, then turn off the heat.
• Sauté shallots and minced garlic with 1 tablespoon of oil, then add tomatoes and pineapple and stir-fry for 3 minutes. Continue adding onion and wood ear mushrooms, stirring well. Season with 1 tablespoon fish sauce, 1/2 tablespoon sugar, 1/2 teaspoon seasoning powder, 1/2 teaspoon MSG, and 300 ml of water, then cook for another 4 minutes.
• Finally, add green onions, mix well, and turn off the heat. Arrange the fish on a plate and pour the sweet and sour sauce over it. The dish can be served with hot rice or rolled in rice paper with fresh herbs. If you want to keep it warm, you can re-steam on low heat before eating.

1.9. White pomfret soup with celery and tomato

Ingredients:

• 2 medium white pomfrets
• 1 chili, 4 tomatoes
• 3 sprigs of celery, 2 sprigs of green onion
• 2 cloves of garlic
• 1 tablespoon fish sauce, 1 tablespoon cooking oil
• Sugar, salt, MSG, pepper

How to make white pomfret soup:

• First, wash the fish, remove fins, gills, internal organs, and the blood line along the spine. Rub salt over the fish for 15 minutes to remove fishiness, then rinse with water.
• Cut 3 tomatoes into wedges, finely chop 1 tomato. Cut green onions and celery into sections or finely chop as desired. Peel and mince garlic; slice the chili.
• Next, heat oil in a pot, sauté minced garlic. Add the finely chopped tomato and sauté for about 3 minutes over medium heat to create a beautiful color.
• Continue adding 1 liter of water and bring to a boil, then add the pomfret and chili and cook for about 10 minutes until the fish is cooked. Season with 1 teaspoon MSG, 1.5 teaspoons seasoning powder, 3 teaspoons sugar, 1/2 teaspoon salt, 1 tablespoon fish sauce, and a little pepper. Finally, add the remaining tomato wedges and cook for 2 minutes, then add green onions and celery, stir well, season to taste, and turn off the heat.

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2. Health benefits of eating white pomfret

White pomfret is a nutrient-rich food that brings many health benefits, specifically as follows:

• 100g of fish meat contains abundant protein to help build muscle and regenerate cells, along with unsaturated fatty acids like omega-3 and omega-6 that are good for heart health.
• Additionally, white pomfret provides important vitamins such as A, D, B12 and essential minerals like calcium, phosphorus, iodine, zinc, and iron to support body functions.
• Eating white pomfret also helps reduce bad cholesterol, prevent atherosclerosis, and lower the risk of stroke. DHA from fish also supports brain development, enhances memory, improves vision, and slows age-related cognitive decline.
• Besides, natural sources of calcium, phosphorus, and vitamin D in fish help strengthen bones and teeth, preventing rickets in children and osteoporosis in adults.
• Not only good for internal health, white pomfret also helps nourish smooth, hydrated skin, increases elasticity, and makes hair strong, shiny, and reduces breakage.

3. Tips for choosing and preparing white pomfret

To make dishes from white pomfret always fresh and delicious, choosing and preparing the fish correctly is a very important step. When buying fish, prioritize those with clear, bright, and slightly protruding eyes; bright red gills; shiny body, firmly attached scales, and elastic meat that does not leave a dent when lightly pressed. A characteristic fresh fish smell, with no foul or strange odors, is also a sign of new fish.

In the preparation stage, use a knife to scrape scales, cut off fins, open the belly, and remove internal organs. Then scrape off the black membrane inside the belly, rub with sea salt all over the body, and rinse with water. Additionally, you can soak the fish in rice water or diluted lemon/vinegar for 5-10 minutes to completely eliminate the fishy smell.

White pomfret is not only delicious but also nutritious, helping to make family meals more diverse and attractive. We hope that the article above has helped you answer the question “what to cook with white pomfret” and to discover more unique recipes and useful articles, don’t forget to visit Ola Squid today! Besides fresh fish, if you are looking for high-quality seafood snacks, don’t forget to check out our premium whole dried squid at Ola Squid.