Fresh Whole Silver Pomfret Fish

Whole silver pomfret: a flat, deep-bodied fish with bright silver skin and a pale yellow tinge through the tail and fins. One is shown pan-seared to a golden finish with two pieces cut away to show the white flesh; another is served in a light sauce with shredded ginger and spring onion; a third shot has two raw fish on steel trays, scored with shallow diagonal cuts across the back.

The flesh is soft, white and mild, and the single central bone lifts out cleanly once cooked. Steam it whole with ginger and scallion, pan-sear it, or poach it in a light broth.

• Whole, flat-bodied silver fish
• Soft white flesh, mild flavour
• Steam, pan-sear or poach
• Bones lift out easily once cooked

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