Frozen Whole Golden Pomfret Fish

A whole golden pomfret, its body a soft silver shot through with gold and its fins and tail washed a deeper yellow. The shape is the giveaway — a deep, flat, diamond-shaped body with a small head, which means very little waste and four generous fillets off a single fish.

It is shown steamed, opened along the side and dressed with shredded ginger, scallion and a light soy broth. The flesh inside is white, fine-grained and almost boneless, with a delicate buttery sweetness that stays mild. Steam it whole as pictured, pan-fry it until the skin crisps, or grill it — the flat body cooks evenly and is easy to turn. It also holds up well in a curry or a light braise.

• Whole fish, silver-gold body with deep yellow fins
• Deep flat body, small head, very little waste
• Fine white flesh, almost boneless, mild and buttery
• Steam whole, pan-fry, grill or braise

Net weight 800g. Keep frozen at -18°C or below. Avoid repeated thawing. Cook thoroughly before eating.