The Black Pomfret is a fish caught in the waters off Malaysia and Indonesia. Black Pomfret's texture is a little more rough but sweet. It is a staple of Malay and Peranakan cuisines. How to cook: Deep fry, pan fry and sambal. How to cut: Scale, remove gills and innards. - Black Pomfret is sold as a whole fish at approximately 400g each. -Weight indicated includes guts and scales if applicable.