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Spanish Mackerel Tail / 竹加鱼尾巴
Spanish Mackerel Tail / 竹加鱼尾巴
Spanish Mackerel Tail / 竹加鱼尾巴
Spanish Mackerel Tail / 竹加鱼尾巴
Spanish Mackerel Tail / 竹加鱼尾巴
Spanish Mackerel Tail / 竹加鱼尾巴
Spanish Mackerel Tail / 竹加鱼尾巴
Spanish Mackerel Tail / 竹加鱼尾巴
Spanish Mackerel Tail / 竹加鱼尾巴
Spanish Mackerel Tail / 竹加鱼尾巴
Spanish Mackerel Tail / 竹加鱼尾巴
Spanish Mackerel Tail / 竹加鱼尾巴

Spanish Mackerel Tail / 竹加鱼尾巴

RM11.60
  • 400g

Steam

Source

audreycooks.com/steamed-fish-tail/ 

 

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. 

 

Source

https://www.kuali.com/recipe/fish-seafood-dishes/braised-fish-tail-in-fragrant-sauce/ 

 

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

NO customised cutting available / 恕不接受任何客制化切割

After scaling and gutting, there will be a reduce in gross weight by 10% - 20%

去鳞取内脏后,海鲜的重量会减少10% - 20%

  • Wild Caught from Kuala Selangor to Sungai Besar 野生捕捞
  • Scaled, Gutted and Vacuum Packed Individually 去鳞, 取内脏和真空包装
  • Flash Frozen to preserve the quality of Seafood 速冻以保存良好品质
  • Recommended to consume within 2 weeks 建议两个星期内食用

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