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