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Welcome to our brand new series, “What The Fish” — where, you’ve guessed it, dish everything fish!
Full recipe: https://themeatmen.sg/recipes/soy-glazed-pan-fried-pomfret
Today’s catch? Pomfrets! Ever wondered why your steamed fish tastes like heaven or why your fried fish hits just the right spot? It's all about understanding the nuances of Pomfret varieties!
Pomfret comes in two main varieties: the delicate White/Silver Pomfret, known for its finer, flakier flesh and subtly sweet taste, making it ideal for steaming, poaching in soups, or featuring in steamboat dishes. On the other side of the spectrum, we have the Black/Gold Pomfrets, with flesh that's firmer and less fine. These varieties are incredibly versatile, readily taking on any flavor introduced, making them perfect for frying.
For the recipe, start by cutting the fins to prevent burning, then score the fish for even cooking. To achieve crispy perfection, ensure your fish is thoroughly dried and coated in a thin layer of flour before frying. For the delicious soy glaze, combine sugar and soy sauce, then garnish with chilis and spring onions for an extra kick.
Stay tuned for more fishy business with Benners!
#themeatmensg #fishrecipe #pomfretrecipe
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Ingredients:
1 silver pomfret
50g AP flour (for dusting)
5 tbsp soy sauce
5 tbsp sugar
Salt
Canola oil (to cover one side of the fish)
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More #SingaporeanFoods: https://youtube.com/playlist?list=PLYOBHxuy1wS1fIBOKGVqs1gLA02OPBctw
#AirFryer Recipes: https://www.youtube.com/playlist?list=PLYOBHxuy1wS1J5n7V-oC3YatjrKDs8tuk
#RiceCooker Recipes: https://youtube.com/playlist?list=PLYOBHxuy1wS110Yo3EK8O-CC9MvvciF0q
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P.S. We’ve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends.
P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.
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