Best Seabream Recipes: Top 13 Delicious Seabream Dishes

Are you wondering what delicious dishes to make with pomfret to change the flavor of your family meals? With its soft white meat, sweet taste, and few small bones, pomfret is always on the list of seafood that is easy to prepare and suits many people’s palates. From grilled, crispy fried, and rich braised dishes to refreshing sour soups, pomfret can be transformed into countless attractive dishes. Let’s explore the best ways to prepare pomfret to diversify your menu in this article by Ola Squid!

1. What is pomfret?

Pomfret is one of the familiar marine fish, favored by many families thanks to its delicious meat, few bones, and ease of preparation. This fish has a flat, rhomboid body, a round belly, and wide fins that look like a “bird in flight,” which is why it is called “cá chim” (bird fish) in Vietnamese. Depending on the sea area and living environment, pomfret is divided into many types such as white pomfret, black pomfret, golden pomfret, etc., each with its own flavor and nutritional value.

Pomfret meat has a soft, slightly fatty texture but is not greasy, suitable for many cooking methods such as frying, grilling, braising, steaming, or cooking soup. Not only outstanding for its characteristic delicious taste, pomfret is also a high-quality food source, easy to find, and easy to process, making it very suitable for daily family meals.

2. Health benefits of eating pomfret

Pomfret is not only easy to prepare and palatable to many families but also a very good source of nutrition for the body. With an abundant content of Omega-3 along with vitamins A, D, B12, calcium, and many essential minerals, pomfret brings many outstanding benefits:

• Supports brain development: Pomfret contains DHA, EPA, and Omega-3, which are important nutrients for the development of the nervous system and brain. Adding pomfret to meals helps enhance concentration and improve memory, which is especially good for children in their developmental stage.
• Strengthens bone and joint health: The vitamin D in pomfret helps the body absorb calcium effectively, supporting the formation and maintenance of strong bones. This is a suitable choice for the elderly, growing children, or anyone looking to improve bone health.
• Supports weight loss and body recovery: Pomfret is low in calories and carbohydrates, making it suitable for those on a weight loss or healthy diet. Additionally, the high protein content in the fish helps the body recover quickly after illness or injury.
• Good for cardiovascular health: Thanks to its healthy Omega-3 content, pomfret helps reduce bad cholesterol, limit inflammation, and support more effective heart contractions. Eating pomfret regularly helps reduce the risk of cardiovascular diseases and improves overall health.

3. Secrets to choosing fresh and flavorful pomfret

To have delicious dishes from pomfret, the step of choosing fresh fish is extremely important. When buying fish, you should pay attention to several identifying signs:

• Those with a shiny body, smooth skin, and no scratches or strange spots. Fresh pomfret bodies are usually firm; when you press lightly on the meat with your hand, it will bounce back immediately, proving the fish is healthy and has not been left for long.
• The fish eyes should be clear, slightly protruding, and not cloudy. The gills should be reddish-pink, clean, and without any unusual foul odor.

• In addition, you should choose pomfret with a slim belly that is not bloated, which is a sign that the fish is not spoiled.
• The smell of fresh fish is usually very mild, with a hint of the sea rather than a strong fishy odor.
• When buying fish at the market or supermarket, observe the flexibility of the fins and tail; when fresh fish is lifted, the fins will not separate and the tail will remain straight, not drooping excessively.

See more: How to choose fresh and delicious squid that not everyone knows

4. Tips for simple at-home pomfret preparation without the fishy smell

Here are some simple tips to help you clean pomfret effectively at home:

• Step 1 – Clean the fish from outside to inside: First, rinse the fish with clean water and use a knife to lightly scrape off the outer slime. Slit the belly, remove the guts and the black lining inside, and discard the gills as these parts can easily cause odors.
• Step 2 – Deodorize with natural ingredients: After cleaning the internal organs, you can rub the fish with grain salt, crushed ginger, or white wine to remove the fishy smell. Rinse again with clean water until the fish meat is firm and the fishy smell is significantly reduced.
• Step 3 – Score the body lightly when marinating: Before cooking, you can make a few thin cuts on the fish body to allow the spices to penetrate more evenly, making the dish richer and more aromatic. When marinating, add a few slices of ginger or a little pepper to enhance the flavor and continue to effectively deodorize.

5. What delicious dishes to make with pomfret?

5.1. Grilled pomfret with salt and chili

Grilled pomfret with salt and chili is always a favorite dish at family parties thanks to its rich flavor and attractive color. When grilled, the skin turns golden and crispy, emitting a mild spicy aroma that stimulates the taste buds, while the meat inside remains white, sweet, and succulent. This is definitely a perfect choice to warm up the family atmosphere during reunions.

Ingredients:

• 1 pomfret
• Lemon, chili
• Seasoning: seasoning powder, sugar, MSG, shrimp salt, garlic powder, chili powder, chili sauce, pepper, cashew oil, salt

Instructions for making grilled pomfret with salt and chili:

• First, slit the fish belly, remove the guts, fins, and tail, then wash with salt and rub lemon on the fish body to remove the fishy smell. Score the fish in a two-way diagonal pattern to help the seasoning penetrate and cook faster.
• Finely mince the chili and mix well with seasoning powder, sugar, MSG, shrimp salt, garlic powder, chili powder, chili sauce, and pepper. Then, heat a little cashew oil, add the spice mixture and stir gently until blended, then turn off the heat.
• Spread the sauce evenly on both sides of the fish and grill at 180°C for about 20 minutes until the fish is golden brown and aromatic. Salt and chili grilled pomfret has an attractive orange-yellow color, soft but slightly chewy meat, a harmonious spicy-salty taste, and a characteristic aroma that makes the dish extremely appealing.

See more: Revealing 14 ways to make delicious grilled squid that should not be missed

5.2. Braised pomfret with galangal

Braised pomfret with galangal is a harmony between the fatty, soft taste of the fish and the characteristic pungent aroma of galangal. The galangal slices are layered alternately and braised with the fish, helping the sauce become fragrant and deeply seasoned, creating an irresistibly rich taste. The fish meat is slightly firm, fatty, and blended with the spicy aroma of galangal, making the dish particularly good with rice. Just serve it with a pot of hot white rice, and you will fully feel the warm and rich flavor of this braised pomfret with galangal.

Ingredients:

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

How to make braised pomfret with galangal:

• Scrape the skin of the galangal and slice it into rounds; peel and thinly slice the shallots. Clean the pomfret, remove the gall bladder and red blood, score the body lightly or cut in half. Marinate the fish with a little salt for about 30 minutes.
• Heat the oil and lightly fry the fish to make the meat firmer and more aromatic. Place the fried fish in a pot, add galangal, shallots, pepper, fish sauce, and sugar. Cover and marinate for about 20 minutes to absorb the flavors.
• Next, place the pot on the stove and simmer over low heat. When the water boils slightly, add water until it almost covers the fish, cover, and braise for 20-25 minutes. Note that you should occasionally shake the pot gently so the fish is evenly seasoned. Cook until the sauce thickens, then turn off the heat, season to taste, sprinkle with a little pepper, and serve the fish on a plate.

5.3. Crispy fried pomfret

Crispy fried pomfret is a familiar dish that makes family meals more appealing. The fish is coated with a thin layer of flour and then fried golden in hot oil, creating a crispy, beautiful golden crust, while the meat inside remains soft, sweet, and naturally fragrant. This dish is simple but flavorful, very suitable for quick meals that are still full of nutrients.

Ingredients:

• 1 pomfret
• 30 g ginger
• 2 cloves garlic, 1 chili
• 1/2 lemon
• Seasoning: salt, pepper, fish sauce, sugar, cooking oil

How to make crispy fried pomfret:

• Clean the pomfret, remove fins, gills, and guts, then wipe thoroughly dry. After that, score a checkered pattern on the fish body to make it crispy and easily absorb spices when fried. Scrape and slice the ginger; mince the garlic and chili.
• Sprinkle salt and pepper on both sides of the fish, then heat enough oil to submerge the fish. Fry the fish until golden on both sides and remove to drain the oil.
• Crush the ginger, garlic, and chili with sugar until smooth, then add filtered water, fish sauce, and lemon juice, and stir well. You can use it directly or cook it lightly until slightly thickened. The golden fried fish is aromatic, crispy on the outside and soft on the inside, blending with the rich ginger fish sauce.

See more: Suggestions for 2 ways to make delicious crispy fried and breaded fried squid

5.4. Pomfret steamed with beer

Pomfret steamed with beer is an ideal choice for those who love the aroma of beer but don’t want the bitterness to be too obvious. When steamed, the fish meat cooks evenly, is firm, and retains its natural sweetness, while blending with the mild aroma of beer, creating a delicious dish without being fishy. You can enjoy this dish directly or roll it with rice paper, vermicelli, and raw vegetables, then dip it in spicy and sour fish sauce to enhance the flavor.

Ingredients (for 4 people):

• 1 kg pomfret
• 600 ml beer (about 1 can)
• 200 g straw mushrooms, 100 g ground lemongrass
• 5 stalks of green onions, 5 stalks of culantro
• 3 chilies (to taste)
• 1 small ginger root, 1 carrot
• 1 white radish, 1 teaspoon salt

How to make pomfret steamed with beer:

• Wash the green onions, separate the stalks and leaves: cut the stalks into 3-4 cm pieces, and finely chop the leaves. Mince the culantro and chilies. Peel and julienne the ginger. Mix the lemongrass, green onions, chili, and culantro together. Peel the carrot and white radish, wash, and slice into bite-sized pieces; you can carve them into flower shapes for decoration.
• Clean the fish, remove fins, gills, guts, and black lining, rinse with salt and then white wine. You can cut it in half or leave it whole, score along the body to absorb seasoning, then marinate the fish with ginger and salt for about 15 minutes.
• Then, place part of the herb mixture inside the fish belly and spread the rest on the bottom of the pot, placing the fish on top. Add the onion stalks, straw mushrooms, carrots, radishes, and ginger around the fish. Pour beer into the pot, cover, and cook over high heat until it boils, then turn down the heat and steam for another 8-10 minutes until the fish is cooked through.

See more: How to make sweet beer-steamed squid without the fishy smell at home

5.5. Braised pomfret with ginger and chili

What delicious dishes to make with pomfret? You can choose braised pomfret with ginger and chili during cold weather, helping to make family meals warmer and more nutritious. Pomfret meat is soft, naturally sweet, and saturated with the pungent flavor of ginger, chili, and the rich taste of soy sauce, chili sauce, and white wine. The braising liquid is thick and salty, providing an unforgettable taste when eaten with hot rice, making the whole family love it.

Ingredients:

• 1 pomfret
• 2 horn chilies
• 1 boaro leek, 1 ginger root
• Seasoning: white wine, soy sauce, ginger juice, chili sauce, salt, MSG, cooking oil, sugar

The method for preparing braised pomfret with ginger and chili is as follows:

• Clean the fish, remove fins, guts, and slime, wash thoroughly and score a few lines on the body. Cut the horn chilies and boaro leek into pieces; julienne the ginger.
• Mix ½ teaspoon salt, 1 tablespoon white wine, ½ teaspoon MSG, and 1 tablespoon ginger juice. Marinate the fish for about 10 minutes to absorb the spices.
• Prepare the sauce in a bowl consisting of 1 cup filtered water, 1 tablespoon white wine, 4 tablespoons soy sauce, 2 tablespoons chili sauce, and 1 tablespoon sugar, and stir well.
• Heat a pan with 2 tablespoons cooking oil, lightly fry the fish until firm and golden. Pour in the sauce along with the boaro leek, chili, and ginger, and braise over medium heat for about 20 minutes so the fish absorbs the spices and the sauce thickens. Braised pomfret with ginger and chili has an eye-catching color, soft sweet meat, and a fragrant ginger and chili taste.

5.6. Grilled pomfret with satay

Grilled pomfret with satay is the perfect combination of the pungent, aromatic taste of satay and the natural sweetness of fresh pomfret meat. The fish is cleaned, marinated with satay, garlic, shallots, and basic seasonings to penetrate evenly, then grilled over charcoal or in an oven until the skin is golden brown and slightly charred at the edges, while the meat remains soft and juicy. The dish has an attractive aroma, served with raw vegetables, hot rice, or sipped with some cold beer, helping the family meal become more complete.

Ingredients (4 people):

• 1 pomfret (800g – 1kg)
• 2-3 tablespoons satay, 1 tablespoon honey
• 1 garlic bulb, 3 shallots minced
• 2 tablespoons cooking oil and 2 tablespoons fish sauce
• 1 ginger branch minced
• ½ teaspoon ground pepper, 1 teaspoon chili powder (to taste)
• Other spices: salt, sugar, MSG (½ teaspoon each)
• Raw vegetables: lettuce, cucumber to serve with

Detailed instructions are as follows:

• First, you need to clean the fish, remove guts, scales, and gills, wash with diluted salt water and lemon, then score a few diagonal lines on the body for seasoning to penetrate easily, then wipe dry.
• Mix satay, garlic, shallots, ginger, fish sauce, honey, cooking oil, pepper, salt, sugar, and chili powder (if you want it spicy) into a sauce mixture.
• Spread the marinade evenly over the entire fish, including inside the belly. Then use food wrap and marinate in the refrigerator for 1–2 hours so the fish is evenly seasoned.
• If using charcoal, place the fish on a grill, grill over medium heat, flip after 5-7 minutes, and brush on more marinade to keep it moist. For convenience and speed, you can use an oven, set the temperature to 200°C, and grill the fish on a tray with foil for 20-25 minutes, then flip once and brush on more marinade. Finally, arrange the fish on a plate with raw vegetables, cucumbers, and enjoy with vermicelli or sweet and sour fish sauce.

5.7. Fried pomfret with tomato sauce

Fried pomfret with tomato sauce is a perfect combination of the crispy skin of the fish and the sweet and sour, rich tomato sauce. When enjoying, each piece of soft sweet fish blends with the hot sauce, served with raw vegetables to create an attractive culinary experience that is both eye-catching and irresistibly delicious.

Ingredients needed:

• 1 pomfret (~500g)
• 4 tomatoes, 2 chilies
• 4 garlic cloves, 1 small ginger root, 3-4 shallots
• A few stalks of green onions, dill
• Seasoning: salt, ginger wine, fish sauce, oyster sauce, seasoning powder, turmeric powder, ground pepper, ketchup, sugar, MSG, tomato paste

Preparation method for fried pomfret with tomato sauce:

• Remove scales, gills, and guts of the pomfret, rub with salt and ginger wine to deodorize, rinse with water and drain. Mince shallots, garlic, chili, and ginger; chop green onions and dill. Dice part of the tomatoes and cut the rest into wedges.
• Next, put the fish in a basin and add seasoning powder, salt, fish sauce, pepper, turmeric powder, and minced shallots, garlic, and ginger, mix well and marinate for about 15 minutes to absorb spices. Then, heat 100ml of cooking oil in a pan to fry the fish golden on both sides, then remove to drain oil.
• Sauté shallots, garlic, and ginger with 3 tablespoons cooking oil, then add diced tomatoes and sauté until soft. Add seasoning powder, tomato paste, and ketchup, then put the fish in and braise over medium heat for 15-20 minutes. Continue to add tomato wedges, fish sauce, soy sauce, oyster sauce, seasoning powder, MSG, and sugar, braise for another 5 minutes. Finally, put the fish on a plate, pour the sauce over, and top with green onions and dill.

5.8. Pomfret soup with pickled melon

What delicious dishes to make with pomfret? If you like a new flavor for family meals, you should not miss pomfret soup with pickled melon. Firm, sweet pomfret meat blends with crispy, slightly sour pickled melon and sweet soup, adding a bit of aromatic fried garlic and mild spice, creating a rich and refreshing soup.

Ingredients needed:

• 600g white pomfret
• 250g pickled melon
• 1 tomato, a few horn chilies
• Herbs: basil, rice paddy herb, celery, green onions
• 3 tablespoons rice vinegar, 1 tablespoon minced garlic
• 2 tablespoons cooking oil, 1.5 tablespoons sugar
• 1.5 teaspoons salt, 1 teaspoon seasoning powder
• 1 tablespoon fish sauce and 1.2 liters hot water
• A little aromatic garlic oil

The implementation for this dish is as follows:

• Scrape scales, remove pomfret guts, then rub with a little vinegar, salt, or lemon juice, then stuff onion heads and celery into the belly. Marinate for 10 minutes with salt, MSG, and a little fried garlic oil.
• Cut the pickled melon in half, remove seeds, cut into bite-sized pieces, then squeeze out some salty water. Cut tomato into wedges, chilies into diagonal slices. Cut herbs into strips or bite-sized pieces.
• Next, sauté garlic with cooking oil until fragrant, then add pickled melon and sauté with seasoning powder and sugar. Add hot water, rice vinegar, salt, sugar, stir well and bring to a boil. Finally, add fish, tomatoes, fish sauce and cook until the fish is done, season to taste, and pour the soup into a bowl, sprinkle with herbs, chili, and fried garlic.

See more: How to make delicious, crispy, and rich stir-fried squid with pickles for home meals

5.9. Grilled pomfret with bird’s eye chili

Grilled pomfret with bird’s eye chili is an ideal dish to change the weekend flavor for the whole family. Sweet, fatty pomfret meat is marinated with crushed green bird’s eye chili and aromatic spices, grilled golden brown, emitting an alluring mild spicy scent. To make the dish more flavorful and rich, you should eat it with raw vegetables and a glass of cold beer.

Ingredients (4 people):

• 500g pomfret
• 5 bird’s eye chilies, 2 culantro leaves
• 3 shallots, 2 stalks green onions
• 1 kumquat, 1 piece of banana leaf or foil
• Seasoning: chili powder, cashew oil, MSG, grain salt, soup powder, ground pepper

Detailed method:

• Clean scales, guts, and stomach lining of the pomfret, then score a few lines on the body for seasoning to penetrate. To reduce the fishy smell, you can soak the fish in rice water for 15 minutes and then rinse it.
• Mix soup powder, MSG, pepper, chili powder, cashew oil with 3 bird’s eye chilies and minced shallots.
• Next, spread the seasoning evenly over the fish, including the belly, marinate for about 20-30 minutes. Arrange the fish on banana leaves or foil, then put green onions and kumquat in the fish belly for aroma. Grill at 230°C for about 25 minutes until golden brown.
• Crush grain salt, soup powder, 2 bird’s eye chilies, and culantro leaves, then mix well to serve with the fish. After the fish is grilled golden brown and aromatic, serve it on a plate with dipping salt and enjoy immediately.

5.10. Clear pomfret soup (Canh nấu ngót)

Clear pomfret soup is refreshing and rich, suitable for cooling down on summer days. Firm, sweet pomfret meat blends with the mild acidity of tomatoes along with the aroma of green onions and celery, creating a fatty, harmonious broth. You just need to add a few slices of chili and a little fish sauce to make the soup even more attractive.

Prepare ingredients:

• 2 pomfrets
• 4 tomatoes, 1 chili
• 2 green onion stalks, 3 celery stalks
• 2 garlic cloves
• 1 tablespoon cooking oil, 1 tablespoon fish sauce
• Seasoning: salt, sugar, MSG, seasoning powder, pepper as needed

Method:

• First, clean the fish, remove fins, gills, internal organs, and blood vessels, then rub with salt for about 15 minutes and rinse. Wash 3 tomatoes and cut into wedges, and mince 1 tomato. Chop green onions and celery, and mince garlic and chili.
• Next, sauté garlic with oil, then sauté minced tomatoes for about 3 minutes to create color and aroma.
• Add 1 liter of water to the pot, bring to a boil, add fish and chili, and cook for about 10 minutes. Season with salt, sugar, MSG, seasoning powder, fish sauce, and pepper. Add tomato wedges and cook for another 2 minutes, finally add green onions and celery, adjust the seasoning again, and then turn off the stove.

5.11. Sweet and sour braised pomfret

Sweet and sour braised pomfret is both refreshing and rich, very suitable for family meals. Soft sweet fish meat is braised with a sweet and sour sauce from vinegar, sugar, tomatoes, and seasoning to taste, creating a harmonious balance between the mild acidity, delicate sweetness, and richness of the sauce. When enjoying, the fish is fragrant, flavorful, and blended with the thick sauce, which is extremely delicious when eaten with white rice.

Ingredients:

• White pomfret: 1 fish
• Garlic: 1 bulb
• Ginger, green onions: 20 g each
• Wine: 10 ml
• Balsamic vinegar, spicy bean paste: 1 tablespoon each
• Soy sauce: 2 tablespoons
• Sesame oil: 3 ml
• Salt, sugar, cooking oil, seasoning powder

The method for making sweet and sour braised pomfret is as follows:

• Clean guts, skin, blood vessels, and fins of the pomfret with salt water or vinegar, then pat dry and score a few lines on the body. Marinate with wine and julienned ginger for about 10 minutes, then use a paper towel to blot dry.
• Heat a pan of oil, rub a little salt on the fish to prevent sticking, then fry over medium heat until golden on both sides.
• Push the fish to one side of the pan, in the remaining oil, sauté ginger, garlic, and green onions until fragrant. Continue adding spicy bean paste, wine, sugar, soy sauce, and balsamic vinegar. Then, pour in water to cover half of the fish body, cover and braise for about 20 minutes.
• When the fish is cooked, take it out and continue to boil the braising liquid until it thickens. Season with seasoning powder and sesame oil to taste, then place the fish on a plate and pour the sweet and sour sauce evenly over it.

5.12. Fried pomfret with lemongrass and chili

Pomfret is marinated with minced lemongrass, chili, and basic spices, then fried golden brown just enough to keep the inside meat soft and sweet. The pungent aroma of lemongrass combined with the mild spice of chili makes the dish rich and stimulates the taste buds.

Prepare ingredients:

• Pomfret: 1 fish
• Lemongrass: 3 stalks
• Chili: 2 fruits
• Seasoning: salt, sugar, seasoning powder, cooking oil

Preparation method for fried pomfret with lemongrass and chili:

• After buying the pomfret, clean skin, fins, gills, then wash with vinegar or salt water. Then, score a few lines on the body and marinate with salt and chili for about 30 minutes. Wash and finely mince the lemongrass.
• Next, heat oil and fry the fish golden brown on both sides, then remove to drain oil. Continue putting lemongrass in the pan to fry until golden and aromatic, then filter the lemongrass bits.
• Then, arrange the fish on a plate and sprinkle the fried lemongrass evenly over the fried fish. Fried pomfret with lemongrass and chili should be enjoyed while hot and served with raw vegetables or hot rice, which is wonderful.

5.13. Caramelized braised pomfret (Kho rim)

Pomfret is braised over low heat with fish sauce, sugar, garlic, chili, and seasoning to penetrate evenly; a thick, rich braising layer surrounds each fresh piece of fish. Fish meat is soft, naturally sweet, blending with the rich salty-sweet taste of the braising liquid to create an unforgettable flavor. This dish is very suitable for eating with hot rice and will surely make the whole family praise it.

Ingredients:

• Pomfret: 1 fish (about 1 kg)
• Chili: 3 fruits
• Sugar: 6 tablespoons
• Fish sauce: 4 tablespoons
• Dried onions/chives: 1 handful

Method:

• First, buy pomfret, clean it and cut into pieces. To deodorize the fishy smell, soak the fish in rice water for about 15 minutes, then rinse and arrange in the braising pot. Peel and crush the chives and chop the chilies.
• Mix chives, chili, 2 tablespoons sugar, and 5 tablespoons fish sauce. Then, pour the mixture over the fish and marinate for 30 minutes to absorb.
• Next, heat 3 tablespoons sugar in a pan until it turns golden brown (caramel), add a little water and turn off the stove to get the caramel part to create a beautiful color for the braised dish.
• Add the colored water to the marinated fish pot and turn on high heat to boil, then turn down to simmer. Braise until the liquid is almost evaporated and thick, the fish meat is firm and gives off its characteristic aroma.

See more: Top 3 unbeatable ways to braise squid, a must-try

With the above suggestions, we hope to help you answer the concern at the beginning of the post “what delicious dishes to make with pomfret” and have more choices of nutritious dishes for your family meal menu. Besides, if you enjoy exploring more authentic recipes and don’t want to miss other high-quality seafood specialties like whole dried squid, don’t forget to visit the Culinary Corner section of Ola Squid today!