Steamed white pomfret

White pomfret is best eaten steamed rather than fried unless it is the very small variety. Steaming is also the best way to enjoy the natural sweetness of the fish especially if it is very fresh. I prefer to buy small to medium sized fishes because they have less mercury.

White pomfrets (白昌in Chinese and ikan bawal putih in Malay) are diamond shaped ocean fishes characterized by their flat bodies, forked tail fins and long pectoral fins. They are normally silver in color. Beneath the skin of the fish is the oil which is omega 3 fatty acid and these oils are ACA, EPA and DHA. Both EPA and DHA are extremely helpful to counter heart diseases and increase our immunity power. Eating oil-rich fish regularly can help to keep the eyes bright and healthy, ease the symptoms of rheumatoid arthritis, relieve the symptoms of asthma in children and help avoid post-natal depression. This is why children, lactating mothers and the elderly would do well in including fish in their diet.

Ingredients

1 medium sized white pomfret

3 cm fresh ginger

4 pieces dried mushrooms

1 red chilli

1 stalk Chinese parsley (optional)

Trim the tail and fins

Make 2 slits on both sides of the fish body

Season the fish with the salt, pepper and soya sauce.

Leave aside for 30 minutes

Soak the mushrooms

Thinly julienne the mushrooms, ginger and chilli

Place fish in a heatproof dish and decorate with the chilli

Heat up the sesame oil and fry the ginger until fragrant

Remove the ginger and place on the fish

Add the mushroom and fry until slightly brown

Put the fried mushroom on the fish

Put the prepared fish into the steamer

Cover and steam for 10 minutes.

Remove and garnish with the parsley if you are using it