Yellowtail Scad 黄尾鲹
Yellowtail Scad from Pontian has a unique sweet flavour that cannot be found elsewhere. Its flavour is medium, neither too mild nor too strong. Although most people choose to deep-fry the Yellowtail Scad, the Yellowtail Scad in Pontian is always sweeter and it tastes good even when served steamed. Yellowtail Scad is a good source for omega-3 and high in protein. Eating Yellowtail Scad helps to reduce blood pressure and decreasing inflammation too.
笨珍野生的黄尾鲹有别于来自其他海域的黄尾鲹，它的口味更加清甜。它的味道不会太浓郁，也不会太清淡。虽然大多数人会选择油炸黄尾鲹，但是笨珍的黄尾鲹非常清甜，即使仅是蒸煮，味道依旧如此鲜美。黄尾鲹是 omega-3 和高蛋白质的良好来源。吃黄尾鲹鱼肉也有助于降低血压和减少炎症。
Chinese Name(s): 黄尾鲹
Local Name(s): Selar
Type: Wild Caught
Cooking Method: Pan Fry / Steam
烹煮方式：煎炸 / 蒸
Weight Loss after cleaning (whole fish): 15-20%
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: Yellowtail Scad Fish Fry with Salad
- 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
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.
Also Try: Soy Sauce Yellowtail Scad