Wild Cobia from Pontian has a unique sweet flavour that cannot be found elsewhere. Fresh Cobia will have a creamy aroma and no muddy taste. It contains vitamin B, Omega-3 and other nutrients, which help reduce heart diseases and maintain mental health. The flavour is mild so it is suitable to slice and stir fry it with gravy or sauce such as Kong Po, ginger spring onion etc.
Chinese Name(s): 海鲡
Local Name(s): Haruan Tasik
Type: Wild Caught
Cooking Method: Stir Fry / Pan Fry
烹煮方式：翻炒 / 煎炸
Weight Loss after cleaning (whole fish): –
Caution: Customized cutting is NOT available.
Storage: Keep frozen at -18°C. For best quality, consume within 3 months.
✅ 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
How To Make: Sauteed Cobia with Capers & Tomatoes
- 1 Open Blue™ Cobia fillet
- Salt and pepper
- 2 teaspoons dried oregano
- 2 tablespoons extra-virgin olive oil
- 3/4 cup red grape tomatoes, quartered
- 3/4 cup yellow grape tomatoes, quartered
- 2 tablespoons capers
- Splash dry white wine
- 1 tablespoon unsalted butter
- 1 teaspoon dried parsley
- Juice of 1 lemon
- Season both sides of the cobia with salt, pepper, and oregano. Salt and pepper is to taste, but just have a nice coating on either side.
- Heat olive oil in a medium saute pan over medium-high heat. Add cobia. Once cobia has formed a nice crust, about 3 minutes, flip and cook for an additional minute, or until other side of the cobia fillet has formed a crust and the fish is opaque throughout. Remove cobia from pan and set aside on a plate.
- Reduce heat to medium and add tomatoes and capers. Saute together for a minutes, or until tomatoes just start to break down. Add wine and continue to cook and stir occasionally until wine has reduced by half.
- Remove from heat and add butter, swirling to allow butter to melt. Carefully pour mixture over cobia fillet.
- Sprinkle parsley over top and finish with the squeeze of lemon.
Also Try: Fish Fillet with Creamy White Sauce