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Longrakered Trevally (Pontian Wild) / 镜鱼(笨珍野生)

Longrakered Trevally (Pontian Wild) / 镜鱼(笨珍野生)


Origin: Pontian

Regular price RM14.90
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Longrakered Trevally 镜鱼

The taste of Longrakered Trevally is similar to pomfret, with a tender texture, but the price is more affordable than that of pomfret. From the perspective of traditional Chinese medicine, Longrakered Trevally can nourish qi and encourage blood circulation, manage to control indigestion, anemia, muscle aches, numbness of limbs, etc. The Longrakered Trevally from Pontian has a unique sweet flavour that cannot be found elsewhere. It has a medium flavour which makes it suitable for pan-frying.


Chinese Name(s): 镜鱼

Local Name(s): Ikan Cermin

Origin: Pontian 笨珍

Type: Wild Caught 野生

Flavour: Medium 中等

Texture: Tender 柔软

Cooking Method: Pan Fry 煎炸

Weight Loss after cleaning (whole fish): 15-20%


Longrakered Trevally

Hundreds of years ago, before the mirror was invented, we had glimpsed our own reflections in water, in polished metals, or use Trevally's body, but never really seen ourselves. Hence the name "Ikan Cermin" which literally means "Mirror Fish" thanks to its' reflective property. It wasn’t until the development of the high-quality mirror-image found in silvered glass, which had started to become available to rich merchants and royalty in the 15th century, let us see what we really looked like. And that new understanding brought about a host of major changes to civilization. The longrakered trevally, Ulua mentalis, (also known as the cale cale trevally and heavyjawed kingfish) is a species of marine fish in the jack and horse mackerel family Carangidae. The longrakered trevally is distributed throughout the tropical and subtropical waters of the Indian and west Pacific Oceans, from Mozambique and Madagascar in the west, to Japan and northern Australia in the east. A large species growing to a recorded length of 1 m, the longrakered trevally is distinguished by is protruding lower jaw, elongated gill rakers and lack of villiform teeth on its tongue. It is an inshore species, restricted to coastal and estuarine regions, where it preys on fishes and crustaceans. Little is known of the species reproductive cycle or growth. The longrakered trevally is of minor importance to fisheries and is often taken as bycatch in finfish and prawn trawls, as well as by recreational fishermen.


How To Make: Indonesian Style Barbecued Trevally


  • 2 whole trevally (about 2 kg each), scaled, cleaned
  • 100 ml pure cold pressed virgin coconut oil, gently warmed with 2 finely chopped long red chillies and set aside to infuse for 30 minutes
  • thinly sliced green spring onions, finely chopped
  • chilli, bean sprouts and lime wedges, to garnish
  • 50 g tamarind paste
  • 4–6 red or green bird's-eye chillies, coarsely chopped
  • 4 green spring onions, white part only, coarsely chopped
  • 25 g peeled galangal, coarsely chopped
  • 25 g peeled ginger, coarsely chopped
  • 2 kaffir lime leaves
  • 4 garlic cloves
  • 2 tsp lime juice
  • 1 tsp salt
  • 1 tbsp grated palm sugar
  • 2 tsp terasi (shrimp) paste
  • 1 tbsp palm oil


1. To make the sambal bajak, place the tamarind paste in a heatproof bowl and pour over 150 ml boiling water. Allow to cool, then combine well.

2. Strain the mixture through a fine strainer, extracting as much liquid as possible. Discard the solids. Place the chillies, spring onions, galangal, ginger, lime leaves, garlic, lime juice and salt in a mortar and pestle, and grind to a coarse paste.

3. Add the sugar and terasi paste and grind until well combined. Heat the palm oil in a wok over medium heat. When hot, add the paste, and stir-fry for 2–3 minutes or until fragrant.

4. Stir in the tamarind liquid and simmer until reduced by half. Remove from heat and cool. Using a sharp knife, score the fish on both sides, making sure the incisions do not go all the way through to the bone.

5. Heat a chargrill or wood barbecue to high, then make sure the coals have burned down so there is no flame before cooking the fish.

6. Brush the fish on both sides with the coconut and chilli oil, then place on the grill and cook for about 6 minutes on each side, basting the fish each time you turn it. (The cooking time will vary depending on the thickness of the fish. To check whether the fish is cooked, press it lightly just below the head. If it gives, then the fish is done.)

7. Serve the fish on a large platter scattered with thinly sliced shallots, chopped chilli, bean sprouts and lime wedges with the sambal passed separately.

Also Try: Braised Fish in Bean Paste Sauce



Additional Information:

Caution: Customized cutting is NOT available. 

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  

How we package your order?

The vacuum sealed seafood products and frozen chill packs, which contain non-toxic gel are packed in a polystyrene box, so the chill packs distribute the cold evenly throughout your fish and seafood, ensuring maximum freshness.

We seal the polystyrene box with packing tape and hand it to our cold chain logistic to deliver to you.

What should I do when my order arrives? 

Remove your seafood products as soon as possible from the box, refrigerate all fresh items and freeze all frozen goods until you are ready to prepare them for consumption.

How is your frozen seafood handled? What is your freezing process?

Our fish and shellfish are processed and immediately frozen in our -45°c blast freezer. No chemicals or preservatives are added during the freezing or production process on any of our seafood items.

Read: How Blast Freezing Improves the Quality of Fish

What is a -45 Degree Freezer and how does it affect the seafood when defrosted?

Blast freezing seafood products at a lower temperature keeps the wall of the cell intact, ensuring that water from the inside does not exit. When defrosted, the quality, texture, and appearance will remain completely intact just as if it were a fresh product.  

What is the proper way to defrost frozen seafood products? 

If you have received frozen seafood and placed it in the freezer, remove these items from the freezer and store them in the refrigerator for at least one day before you plan to serve it. Allow 12 to 24 hours for the product to properly defrost. Do not rush the defrosting process as it can affect the flavor and texture of your seafood.  

Why are some seafood products unavailable from time-to-time?

The availability of seafood products depends upon the season, weather, and other conditions that can affect a catch or harvest. Additionally, the harvesting of many seafood products is regulated in order to maintain a sustainable supply.

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