Barracuda 山君鱼
Baracuda from Pontian has a unique sweet flavour that cannot be found elsewhere. Barracudas are primarily fish eaters, preying on such smaller fishes as anchovies. It is considered as sport fish, having a firm texture and a mild taste. It is suitable for pan-frying and stir-frying. It can also be cooked as Kung Pao Fish Fillets and Spring Onion Ginger Fish Fillets.
笨珍野生的山君鱼有别于来自其他海域的山君鱼,它的口味更加清甜。山君鱼主要以小鱼为食,包括小江鱼。它是运动量高的鱼类,所以有着结实的口感,味道也偏清淡。它适合翻炒煎炸,烹煮宫保鱼片,姜葱鱼片再适合不过。
Chinese Name(s): 山君鱼
Local Name(s): Alu-alu
Origin: Pontian
产地:笨珍
Type: Wild Caught
种类:野生
Flavour: Mild
口味:清淡
Texture: Firm
肉质:结实
Cooking Method: Pan Fry / Stir Fry
烹煮方式:煎炸 / 翻炒
Weight Loss after cleaning (whole fish): 15-20%
清理后重量减少(全鱼):15-20%
Caution: Customized cutting is NOT available.
注意:恕不接受客制化切割
Storage: Keep frozen at -18°C. For best quality, consume within 3 months.
储存方式:冷冻雪藏 -18°C。购买后3个月内食用,品质最佳。
✅ 100% Preservative Free 绝无防腐
✅ Cleaned & Gutted 去鳞清内脏
✅ Vacuum Packed 真空包装
✅ Flash Frozen 急速冷冻
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How To Make: Fried Barracuda with Fried Plantains & Salad
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Ingredients
- Canola oil, for frying
- 4 fillets barracuda
- 1 1/2 teaspoons garlic salt
- Juice of 2 limes
- 1 ghost pepper, small dice (you can substitute habanero chile)
- 2 plantains, sliced 2-inches thick diagonally
- 4 eggs
- 2 cups all-purpose flour
- Peas and Rice, for serving, recipe follows
- Salad, for serving, recipe follows
Peas and Rice:
- 2 tablespoons canola oil
- 4 ounces bacon, diced
- 4 ounces tomato paste
- 2 1/2 to 3 ounces Worcestershire sauce
- 1/8 cup complete seasoning
- 1 can pigeon peas
- 1/4 onion, diced
- 1/4 green bell pepper, diced
- 1/4 medium tomato, diced
- 1 1/2 pounds white rice
Salad:
- 1 bunch Romaine lettuce, sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 1 tomato, diced
- Ranch dressing, to taste
Steps
Heat about 3 inches of oil to 375 degrees F in a large cast-iron skillet or deep high-sided saute pan.
Sprinkle the barracuda with 1/2 teaspoon of the garlic salt. Mix together the lime juice and ghost pepper in a wide shallow dish and add the fish, turning to coat. Let marinate while frying the plantains.
Fry the plantains in the oil, flipping once, until golden brown, 3 to 5 minutes. Transfer to a paper-towel-lined plate to drain the excess oil.
Whisk the eggs in a shallow dish. Combine the flour and remaining 1 teaspoon garlic salt in a second shallow dish. Coat the barracuda fillets first in the egg wash, and then in the flour. Fry the fillets in the oil until golden brown, 2 to 3 minutes per side, and then transfer to a paper-towel-lined plate.
Serve the fish with a couple fried plantains, Peas and Rice and Salad.
Peas and Rice:
Heat the oil in a large saucepot, and cook the bacon until the fat begins to render, about 5 minutes. Stir in the tomato paste, Worcestershire sauce, seasoning, pigeon peas, onions, bell peppers, tomatoes and 2 quarts water. Bring to a boil, stir in the rice, and then reduce the heat to a simmer. Cook, covered, until the rice is tender, about 1 hour.
Salad:
Combine the Romaine, onions, bell pepper and tomato in a large mixing bowl. Dress with the ranch dressing.
Also Try: Sauteed Barracuda on Butter Rice
Sources:
https://www.cookingchanneltv.com/recipes/fried-barracuda-with-fried-plantains-and-salad-2119686