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Bagok Fish Tail / 王成鱼尾巴
Bagok Fish Tail / 王成鱼尾巴
Bagok Fish Tail / 王成鱼尾巴
Bagok Fish Tail / 王成鱼尾巴
Bagok Fish Tail / 王成鱼尾巴
Bagok Fish Tail / 王成鱼尾巴

Bagok Fish Tail / 王成鱼尾巴

  • 400g
  • 600g





Step by Step

  1. Rinse the fish and pat dry with kitchen towel.
  2. Place green onions on a plate then put the fish on the green onions.
  3. Rub both sides of the fish with sesame oil. Cover the fish with another quarter of the green onions and ginger slice.
  4. In a wok bring water to boil then put the fish to steam onto the steaming basket over high heat for 3 to 5 minutes.
  5. Drain any liquid on the plate and discard the ginger and green onion from above the fish.
  6. Add in 3 tablespoons soy sauce and let the fish to steam for another 8 minutes.
  7. Garnish with green onion and sliced ginger.
  8. Serve hot.


Braised Fish Tail with Soy Sauce


Step by Step

  1. Rise and pat dry the fish tail.
  2. Season with salt and pepper and coat with corn flour or tapioca flour. Deep-fry fish until golden. Set aside.
  3. In a small bowl, mix 250ml chicken stock, 1 tablespoon light soy sauce, 1 teaspoon black vinegar, pinch of salt and pepper, 1 teaspoon sugar and 1 tablespoon shao hsing wine. 
  4. Heat 2 tablespoon sesame oil in a wok, fry garlic and ginger until fragrant. Then add chopped chillies and stir-fry until aromatic. Set aside.
  5. Add pre-mixed sauce to the wok and bring to a boil. Put fish to the wok, add golden needles and wood-ear fungus. Cover the wok and simmer for 4-5 minutes. Put in onion and thicken the sauce with cornflour water.
  6. Remove the fish onto a serving plate and garnish with pre-fried garlic and ginger shreds. 





Wild Caught 野生捕捞

The meat has a delicate flavor, with firm, pure white flesh. It's suitable for all cooking methods but should be savored as a premium fillet and cooked in an appropriate fashion

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