Fourfinger Threadfin
Fourfinger Threadfin from Pontian has a hint of sweet taste in its savoury flavour that is unique and cannot be found elsewhere. It can be cooked in various ways such as steaming and pan-frying. It can be easily prepared because it has a few fine bones. It is named Fourfinger Threadfin because of its four thread-like filaments near the fish’s gill. Fourfinger Threadfin is ideal to be consumed by babies, mothers in confinement period and patients in recovery. It contains high-quality protein and cholesterol for tissue rebuilding.
笨珍野生的白午有别于来自其他海域的白午，它的口味更加清甜。白午适合多种烹饪手法，包括蒸煮和煎炸。它骨刺少，易于烹煮。白午含有优质蛋白质，帮助修复细胞，因此也适合小孩，正在坐月子的妈妈和刚痊愈的病人享用。
Chinese Name(s): 白午 / 午鱼 / 马友
Local Name(s): Senangin / Ma Yao / Ngor Her / Bek Ngor
Origin: Pontian
产地：笨珍
Type: Wild Caught
种类：野生
Flavour: Medium
口味：中等
Texture: Tender
肉质：柔软
Cooking Method: Steam / Porridge / Pan Fry
烹煮方式：蒸 / 粥 / 煎
Weight Loss after cleaning: 15-20%
清理后重量减少：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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Fourfinger Threadfin / 白午 / Senangin
This white flesh fish with very few bones and pricks is every family’s favourite. Best to serve steamed with light soy sauce to preserve the original flavour!
白午鱼肉质好，骨刺也少，老少咸宜，是众多家庭的最爱。保留原始的鲜甜，简单清蒸配上酱油就能上桌了！
Known as Peh Ngor or Ngor Her Soong in Hokkien language; Senangin or Kurau in Malay.
Although the fourfinger threadfin can grow up to 2m in length, the usual length is often around 50cm or smaller. The table-sized fish is often farmed so it is often good to ask if the fish is wild caught as the wild variety often tastes better. The fish is silvery on top with a creamy yellow belly.
Why Fourfinger? How is it different from Premium Threadfin?
The easiest way to identify this Fourfinger Threadfin is to count the threadlike filaments under its gills. There are four, hence its name. the diameter of the eye is also greater than the distance between the eye and the snout. So compared to the Premium Threadfin, the eyes are proportionally larger.
How To Cook?
This fish can be steamed or fried whole and braised in a sauce made of soya sauce and ginger or black beans and chilli.
Fourfinger Threadfin are great for steaming and they are often found at either Teochew porridge or Bak Kut Teh stalls selling Teochew style steamed fish. The heads are usually chopped up and fried with bittergourd at Zi Char stalls. The flesh is firm and can be used for fish and chips as well as grilled and served with garlic butter.
How To Make: Threadfin with Ginger Sauce
Ingredients
- 1 slice of Threadfin
- 1 tablespoon Olive Oil
Ginger Sauce for Marinade:
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Ginger Juice (done by grating the ginger using a grater)
- 1 teaspoon Chinese Cooking Wine
- 1/2 teaspoon Sugar
Ginger Sauce for Seasoning:
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Ginger Juice (done by grating the ginger using a grater)
- 1 teaspoon Mirin
- 1/2 tablespoon Water
- 1/2 teaspoon Sugar (optional)
Steps
- Marinate threadfin in ginger sauce marinade for half an hour.
- Heat pan with oil.
- Drain threadfin and place in pan.
- Pan fry on all sides on medium high heat till just cooked, about 10-12 mins.
- Dish and set aside.
- Using the same pan pour in ginger sauce for seasoning.
- Bring to a gentle simmer.
- Drizzle over threadfin or use it as a dipping sauce.
Also Try: Cantonese Style Steamed Fish
Sources:
https://www.vietasiafoods.com/frozen-fish/fourfinger-threadfin
https://wokkingmum.blogspot.com/2012/02/threadfin-with-ginger-sauce.html
