Personally, I think pomfret is more suitable for steaming. Add some cooking wine and ginger slices to remove the fishy smell. If you time it well, the meat will be tender. Moreover, steaming will not damage the meat of the whole fish. The meat on the belly is a large piece and there are no fish bones.

Tilapia is more suitable for frying in oil, and sprinkled with various spices such as cumin powder, which is also a unique way to eat it. Because it is similar to what you eat at meals.