Braised fish with pomfret is the best.

Braised fish is a Fujian dish made of pomfret. Fish is not only delicious, but also highly nutritious. Its protein content is twice that of pork, and it belongs to high-quality protein with high absorption rate. Fish is rich in thiamine, riboflavin, niacin, vitamin D and a certain amount of minerals such as calcium, phosphorus and iron.

Although the fat content in fish is low, the fatty acids in it have been proved to have hypoglycemic, heart-protecting and cancer-preventing effects. Vitamin D, calcium and phosphorus in fish can effectively prevent osteoporosis. Motherland medicine believes that eating fish should pay attention to the symptoms, and eating "fish" according to the symptoms can show its edible and medical value.

The color, fragrance and taste of braised fish are emphasized. The traditional method of braised fish in China is to fry and fry at high temperature first. When frying, a molecular substance called heterocyclic amines will be formed on the surface of fish, which will enter the human nucleus and interact with human genes, thus changing the basic structure of genes, causing genetic variation, that is, causing cancer of cells.

Fish is hair (hair refers to food that is nutritious or irritating and particularly easy to induce certain diseases (especially old diseases) or aggravate existing diseases). People with chronic diseases should not eat it. Especially those with diabetes and chronic digestive diseases should not eat braised fish.