A whole fish always looks special on the table, and golden pomfret is one of the best-looking there is. Silvery-gold skin, firm white flesh and a mild, rich flavour make it a favourite at Chinese family dinners and in South Asian kitchens alike. Think GG Cash & Carry in Longsight stocks it frozen in two sizes. Here is how it compares with the pomfret you may already know, which size to choose and three ways to cook it.
Golden pomfret vs silver pomfret
Golden pomfret, 金鲳鱼 (jīn chāng yú), is a different fish from the silver pomfret that many Bangladeshi and Indian families know as rupchanda. In the kitchen that means:
- Firmer, meatier flesh that holds together when fried on a tawa or steamed whole.
- A slightly richer taste that carries bold masala and simple ginger and soy equally well.
- Easy eating, as the cooked flesh lifts cleanly off the central bone.
If your recipe calls for rupchanda, golden pomfret works well. Just expect a slightly firmer bite.
Which size to buy
The numbers on the label are the weight range of each fish in grams.
- Golden Chinese Pomfret 300/400 is one fish per person. Best for tawa fry, curries and weeknight dinners.
- Golden Chinese Pomfret 400/500 is best for steaming whole, sharing, barbecues and restaurant mains.
Because every fish is graded to a size, each one cooks in about the same time.
How to thaw and prepare it
- Thaw it covered in the fridge overnight and cook it within 24 hours.
- Rinse it inside and out and check the cavity is clean.
- Scrape the skin lightly with the back of a knife. The scales are very fine.
- Pat it completely dry. This is the secret to crisp skin that does not stick.
- Make two or three diagonal cuts on each side so it cooks evenly and the marinade gets in.
Recipe 1: Tawa fried masala pomfret
Serves 2. Crisp outside, juicy inside, ready in half an hour.
Ingredients
- 2 golden pomfret, 300/400 size
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric, 1½ tsp chilli powder, 1 tsp ground coriander, ½ tsp ground cumin
- Juice of 1 lemon, salt, oil for shallow frying
- 3 tbsp rice flour or semolina, optional, for extra crunch
Method
- Mix the ginger-garlic paste, spices, lemon juice, salt and 1 tbsp oil into a paste.
- Rub it all over the fish and into the cuts, then leave for 20 to 30 minutes.
- Dust lightly with rice flour or semolina if using.
- Shallow fry over medium heat for 4 to 5 minutes per side. Do not move the fish until it releases from the pan on its own.
Recipe 2: Cantonese steamed pomfret with ginger and spring onion
The whole-fish centrepiece of a Chinese family meal.
Ingredients
- 1 golden pomfret, 400/500 size
- 5cm ginger, half sliced and half cut into fine matchsticks
- 4 spring onions, half cut into lengths and half finely shredded
- 3 tbsp light soy sauce, 1 tbsp water, 1 tsp sugar
- 3 tbsp oil
Method
- Lay the sliced ginger and spring onion lengths on a heatproof plate and put the fish on top.
- Steam over boiling water for 10 to 12 minutes, until the thickest part flakes easily.
- Pour away the liquid from the plate and discard the cooked ginger and spring onion.
- Top the fish with the ginger matchsticks and shredded spring onion.
- Heat the oil until it just smokes and pour it over the top.
- Warm the soy sauce, water and sugar together and pour around the fish.
Recipe 3: Bengali style pomfret jhal
- Rub the fish with turmeric and salt and fry it lightly in mustard oil for 2 minutes per side. Set aside.
- In the same oil, add a pinch of nigella seeds and 3 or 4 slit green chillies.
- Stir in 2 tbsp mustard paste mixed with ½ tsp turmeric, ½ tsp chilli powder and 150ml water.
- Bring to a simmer, return the fish and cook gently for 8 to 10 minutes, spooning the sauce over.
- Finish with coriander leaves and serve with plain rice.
A whole fish for Chinese New Year
A whole fish on the New Year table is a wish for plenty in the year ahead, because 鱼 (fish) sounds like 余 (surplus). Chinese New Year falls on 6 February 2027, so pick up your pomfret early and keep it in the freezer until the day.
For restaurants
Graded whole fish makes costing and plating simple, as every portion looks the same and cooks in the same time. Golden pomfret works as a steamed signature dish in Cantonese restaurants and a tawa fish on desi grill menus. Ask us about regular orders.
For more ideas, see our guides to the best fish for fish pakora, buying golda chingri in Manchester and cooking half cut crab.
Frequently asked questions
Is golden pomfret the same as rupchanda?
No. Rupchanda is silver pomfret. Golden pomfret is a different fish with firmer flesh, but it works very well in the same recipes.
Which size is best for steaming?
The 400/500 size. It gives a generous fish for sharing and stays moist during steaming.
How do I stop pomfret sticking to the pan?
Thaw it fully, pat it very dry, heat the oil properly and leave the fish alone until it releases on its own.
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