Wolf Herring 西刀鱼
Wolf Herring has medium flavour and tender texture. It is famous for making Xi Dao Fish Ball. Besides, Wolf Herring is cooked in a traditional Malay dish, called “Asam Parang” that is a must-have during Hari Raya celebration. Wolf Herring from Pontian has a unique sweet flavour that cannot be found elsewhere. However, it comes with many tiny bones that requires caution when consuming. It is suitable for pan-frying in a spicy style.
西刀鱼的味道适中，肉质柔软。著名的西刀鱼丸，鱼肉便是来自西刀鱼。此外，它也用于一道名为“Asam Parang”的马来传统菜肴里。这道菜是在马来同胞在庆祝开斋节时，餐桌必不可少的美食。然而，西刀鱼带有许多细骨，需要小心去骨。不过它的味道却非常甜美，尤其是笨珍的西刀鱼，有别于来自其他海域的西刀鱼，它的口味更加清甜。它适合煎炸，搭配辛辣的调味料的西刀鱼，味道更佳。
Chinese Name(s): 西刀鱼
Local Name(s): Ikan Parang
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: Pan Fry / Spicy Style
烹煮方式：煎炸 / 辛辣
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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Wolf Herring is the most popular type of fish to be made into Fish Balls. It gives the FishBall a fairly “bouncy” texture, handmade or machine-made.
How to Fish Ball
Method
1. Fillet the fish first. Using a ceramic spoon (metal will be too harsh), scrape the flesh off the fish, going with the grain/ in the direction of the fish bones. Carefully feel for any bones and remove any, you don’t want to get sued.
2. Mince the fish very finely with the back of a chopper, adding the water salt and pepper at the same time. Or if you’re not anal about tradition like my mum is, put into a blender with the water. Add slowly so if you find the paste becoming too wet, stop earlier.
3. Now for some anger therapy action. Gather the mixture with wet hands, bring it up towards you and slap it back down, repeatedly, 60-70 times, or until it comes together and firms up. Too little slapping gives you mushy balls; too much slapping gives you toothy balls. It should wobble a bit when poked.
4. Shape into balls by squeezing the paste in between the crook of your thumb and index finger, and using a spoon to scoop the balls into a basin of cold water, while you finish the rest.
5. When ready to cook, drop into boiling water, or for a simple fishball soup, drop into stock made from the fish bones and heads from earlier (don’t waste anything). The fishballs are cooked when they float to the top.
These fishballs, or fish blobs, may not look as perfectly smooth and round and white as their commercial counterparts, but I like them like that. I look at them and feel an immense urge to squish them like I do babies’ cheeks. I hold them in between my chopsticks and feel an irresistible urge to bite into them (fishballs only, not babies), and when I do, they burst with the natural sweetness of the sea. My hands smell of fish and my biceps are aching, but hurrah, I’ve made bouncy 100%-fishballs.
Credit : Shu Han
