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

Origin: Pontian
产地：笨珍

Type: Wild Caught
种类：野生

Flavour: Medium
口味：中等

Texture: Medium
肉质：中等

Cooking Method: Pan Fry / Steam
烹煮方式：煎炸 / 蒸

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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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.

Also Try: Soy Sauce Yellowtail Scad

Sources:

https://www.gourmettraveller.com.au/recipes/browse-all/yellowtail-scad-fish-fry-with-cucumber-and-iceberg-salad-11908