Cobia 海鲡

Wild Cobia from Pontian has a unique sweet flavour that cannot be found elsewhere. Fresh Cobia will have a creamy aroma and no muddy taste. It contains vitamin B, Omega-3 and other nutrients, which help reduce heart diseases and maintain mental health. The flavour is mild so it is suitable to slice and stir fry it with gravy or sauce such as Kong Po, ginger spring onion etc.

笨珍野生的海鲡有别于来自其他海域的海鲡，在红树林区海水养殖的海鲡，以小鱼喂养，而非化学饲料，所以它的口味更加清甜，尝起来有奶油般的香气，没有土味。它所含有的维生素 B，Omega-3等营养，有助于减少心脏病和维持心理健康。海鲡鱼肉味道清淡，适合切片搭配酱汁翻炒，如宫保或姜葱等等。

Chinese Name(s): 海鲡

Local Name(s): Haruan Tasik

Origin: Pontian 笨珍

Type: Wild Caught 野生

Flavour: Mild 清淡

Texture: Firm 结实

Cooking Method: Stir Fry / Pan Fry 翻炒 / 煎炸

Weight Loss after cleaning (whole fish): -

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How To Make: Sauteed Cobia with Capers & Tomatoes

Ingredients

• 1 Open Blue™ Cobia fillet
• Salt and pepper
• 2 teaspoons dried oregano
• 2 tablespoons extra-virgin olive oil
• 3/4 cup red grape tomatoes, quartered
• 3/4 cup yellow grape tomatoes, quartered
• 2 tablespoons capers
• Splash dry white wine
• 1 tablespoon unsalted butter
• 1 teaspoon dried parsley
• Juice of 1 lemon

Steps

1. Season both sides of the cobia with salt, pepper, and oregano. Salt and pepper is to taste, but just have a nice coating on either side.
2. Heat olive oil in a medium saute pan over medium-high heat. Add cobia. Once cobia has formed a nice crust, about 3 minutes, flip and cook for an additional minute, or until other side of the cobia fillet has formed a crust and the fish is opaque throughout. Remove cobia from pan and set aside on a plate.
3. Reduce heat to medium and add tomatoes and capers. Saute together for a minutes, or until tomatoes just start to break down. Add wine and continue to cook and stir occasionally until wine has reduced by half.
4. Remove from heat and add butter, swirling to allow butter to melt. Carefully pour mixture over cobia fillet.
5. Sprinkle parsley over top and finish with the squeeze of lemon.

Also Try: Fish Fillet with Creamy White Sauce