KOREAN SEERFISH 大板鲛鱼
Korean Seerfish (Tat Pan) from Pontian has a hint of sweet taste in its savoury flavour that is unique and cannot be found elsewhere. Korean Seerfish is often associated and confused with Spanish Mackerel (Batang) and Spotted Spanish Mackerel (Tenggiri). Despite similar appearances, their taste and flavours can be differentiated. Among the three, Korean Seerfish is the priciest yet most popular option because of its rarity and culinary versatility. The flavour itself is quite strong and is known to be the sweetest tasting among the three mackerels. The fish can be enjoyed in many ways such as pan-fried, steamed or sliced to cook in soup.
笨珍野生的大板鲛鱼有别于来自其他海域的大板鲛鱼，它的口味更加清甜。许多人常把大板鲛鱼，巴当鲛鱼和斑点马鲛混淆。其实，大板鲛鱼是这三种鱼之中要价最高，却也是最受欢迎的，因为它较为稀有，而且适用于各种烹饪手法。大板鲛鱼味道浓郁，更是比巴当鲛鱼和斑点马鲛更加香甜。可以用于煎炸，清蒸或切片熬汤。
Chinese Name(s): 大板鲛鱼
Local Name(s): Tenggiri Tat Pan
Origin: Pontian
产地：笨珍
Type: Wild Caught
种类：野生
Flavour: Strong
口味：浓郁
Texture: Tender
肉质：柔软
Cooking Method: Steam / Soup
烹煮方式：蒸 / 汤
Weight Loss after cleaning (whole fish): 15-20%
清理后重量减少（全鱼）：15-20%
Caution: –
注意：–
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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Having the strongest flavour among its cousins in the mackerel family, Korean Mackerel (Tat Pan) has become all Pontian folks’ favourite!
马鲛类当中，口味最浓厚的大板，成了一代代笨珍人的最爱，也是鱼粥最佳的首选鱼肉。
Korean Mackerel has a high fat content and when it’s raw, it’s firm and brown; once it’s cooked, it becomes creamy and white.
大板含有较高的鱼油含量，大板生鱼片是褐色且扎实的；一旦煮熟，就变成顺滑的白鱼肉。
How To Make: Indonesian Style Assam Tenggiri
Ingredients
- 6 Spanish mackerel steak, 1/2 inch thick each, total weight 600-700 gram.
- juice of 1 lime
- 1 teaspoon salt
- 2 tablespoon oil
- 2 bay leaves
- 3 tomatillos
- 750 ml coconut milk
- 1 tablespoon salt
- 1/2 tablespoon sugar
- tamarind solution
- 4 red Thai chilies
- 4 red anaheim chilies
- 8 shallots
- 3 cloves garlic
- 1 inch kaempferia galangal
- 1 inch turmeric
- 1/2 inch ginger
- 1/2 inch galangal
Steps
- Marinate fish with lime juice and salt, set aside for 15 minutes.
- Heat oil in a pot and sauté spice paste, bay leaves, and tomatillos until fragrant, about 3 minutes.
- Add coconut milk, mix well, and bring to a boil.
- Add the fish, salt, sugar, and tamarind solution. Cook uncover, until the fish is cooked and the sauce is slightly thickened and reduced, about 15 minutes.
Also Try: Roasted Mackerel with Garlic & Paprika
Sources:
https://dailycookingquest.com/garang-asem-ikan-tenggiri-spanish-mackerel-in-spicy-and-sour-soup.html
