26/06/2026
Crispy silver pomfret with braised abalone on roasted tapai sauce.
Silver pomfret is such a delicate fish ,consumed alot by the local chinese community. The larger fishes are usually steamed with very light stocks or bases to showcase the subtle sweetness of the fish. The little ones that doesn't have too much meat is often fried till all is edible. Both has such enjoyable merits.
We decided to serve both of those characters on the plate,we first source silver pomfret with the size of 1.2-1.5kg, then the fish is salted and dried, finely scored to create more surface area then shallow fried to get it crispy while the meat never really touches the heat too long. It is then rested over a warm tray and serve.
