Yellowtail Scad (Pontian Wild) / 黄尾鲹（笨珍野生）- 500g

There’s just something about small fish like yellowtail scad that makes you feel at home. Every family’s favourite, simply fry and enjoy!
小鱼也有小鱼独特的美好，简单的煎炸，就有一种家的味道。家家户户的最爱！

Wild Caught from Pontian / 笨珍野生捕获
100% Preservatives Free / 绝无防腐

*Cleaning & Gutting removes 15-20% of the Gross Weight
*去除鳞片及内脏之后，重量将减少15-20%

How To Make: Yellowtail Scad Fish Fry with Salad

Ingredients

2 tbsp Kashmiri chilli powder (see note)
1 tbsp semolina
1 tsp fish masala powder (see note)
2 tsp ground coriander
½ tsp ground turmeric
½ tsp finely ground black pepper
8 whole yellowtail scad or sardines, cleaned
40 gm coconut oil
2 sprigs curry leaves
To serve: naan and lime wedges (optional)
2 Lebanese cucumbers, coarsely chopped
1 apple cucumber, peeled, coarsely chopped
½ iceberg lettuce, cut into thin wedges
½ cup (loosely packed) coriander, torn
2 spring onions, thinly sliced
1 tsp cumin seeds
Juice of 2 limes
1½ tbsp grapeseed oil

Steps

Combine chilli, semolina, fish masala powder, coriander, turmeric and pepper in a small bowl, and season to taste. Rub into fish and set aside.
For cucumber and iceberg salad, combine cucumber, iceberg, coriander and spring onions in a bowl. Dry-roast cumin seeds in a small frying pan until fragrant (30 seconds). Transfer to a mortar and pestle and coarsely crush, transfer to a bowl and whisk in lime juice and oil, season to taste and toss with cucumber mix.
Heat coconut oil in a large, deep-sided frying pan, add some curry leaves, then fry fish in batches, turning once, until golden and crisp (3-5 minutes). Wipe out pan with absorbent paper and repeat with remaining fish and curry leaves. Serve hot with cucumber and iceberg salad and lime wedges.