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The Fish Club

Fourfinger Threadfin (Pontian Wild) Whole Steak / 白午(笨珍野生)全鱼段

Fourfinger Threadfin (Pontian Wild) Whole Steak / 白午(笨珍野生)全鱼段

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Origin: Pontian

Regular price RM21.90
Regular price RM22.30 Sale price RM21.90
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Fourfinger Threadfin

Fourfinger Threadfin from Pontian has a hint of sweet taste in its savoury flavour that is unique and cannot be found elsewhere. It can be cooked in various ways such as steaming and pan-frying. It can be easily prepared because it has a few fine bones. It is named Fourfinger Threadfin because of its four thread-like filaments near the fish's gill. Fourfinger Threadfin is ideal to be consumed by babies, mothers in confinement period and patients in recovery. It contains high-quality protein and cholesterol for tissue rebuilding. 笨珍野生的白午有别于来自其他海域的白午,它的口味更加清甜。白午适合多种烹饪手法,包括蒸煮和煎炸。它骨刺少,易于烹煮。白午含有优质蛋白质,帮助修复细胞,因此也适合小孩,正在坐月子的妈妈和刚痊愈的病人享用。 Chinese Name(s): 白午 / 午鱼 / 马友 Local Name(s): Senangin / Ma Yao / Ngor Her / Bek Ngor Origin: Pontian 产地:笨珍 Type: Wild Caught 种类:野生 Flavour: Medium 口味:中等 Texture: Tender 肉质:柔软 Cooking Method: Steam / Porridge / Pan Fry 烹煮方式:蒸 / 粥 / 煎 Weight Loss after cleaning: 15-20% 清理后重量减少: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 ———————————————————————————————————————— This white flesh fish with very few bones and pricks is every family's favourite. Best to serve steamed with light soy sauce to preserve the original flavour! 白午鱼肉质好,骨刺也少,老少咸宜,是众多家庭的最爱。想要保留原始的鲜甜,简单清蒸配上酱油就能上桌了!
  • Origin: Pontian / 产地:笨珍
  • Wild Caught / 野生捕捞
  • 100% Preservatives Free / 绝无防腐
  • For best quality, consume within 3 months from purchase / 购买后3个月内食用,品质最佳

Known as Peh Ngor or Ngor Her Soong in Hokkien language; Senangin or Kurau in Malay.

Although the fourfinger threadfin can grow up to 2m in length, the usual length is often around 50cm or smaller.  The table-sized fish is often farmed so it is often good to ask if the fish is wild caught as the wild variety often tastes better.  The fish is silvery on top with a creamy yellow belly.

Why Fourfinger? How is it different from Premium Threadfin?

The easiest way to identify this Fourfinger Threadfin is to count the threadlike filaments under its gills.  There are four, hence its name.  the diameter of the eye is also greater than the distance between the eye and the snout.  So compared to the Premium Threadfin, the eyes are proportionally larger.

How To Cook?

This fish can be steamed or fried whole and braised in a sauce made of soya sauce and ginger or black beans and chilli. Fourfinger Threadfin are great for steaming and they are often found at either Teochew porridge or Bak Kut Teh stalls selling Teochew style steamed fish.  The heads are usually chopped up and fried with bittergourd at Zi Char stalls.  The flesh is firm and can be used for fish and chips as well as grilled and served with garlic butter.

How To Make: Threadfin with Ginger Sauce

Ingredients

  • 1 slice of Threadfin
  • 1 tablespoon Olive Oil
Ginger Sauce for Marinade:
  • 1 tablespoon Light Soy Sauce
  • 1 teaspoon Ginger Juice (done by grating the ginger using a grater)
  • 1 teaspoon Chinese Cooking Wine
  • 1/2 teaspoon Sugar
Ginger Sauce for Seasoning:
  • 1 tablespoon Light Soy Sauce
  • 1 teaspoon Ginger Juice (done by grating the ginger using a grater)
  • 1 teaspoon Mirin
  • 1/2 tablespoon Water
  • 1/2 teaspoon Sugar (optional)

Steps

  1. Marinate threadfin in ginger sauce marinade for half an hour.
  2. Heat pan with oil.
  3. Drain threadfin and place in pan.
  4. Pan fry on all sides on medium high heat till just cooked, about 10-12 mins.
  5. Dish and set aside.
  6. Using the same pan pour in ginger sauce for seasoning.
  7. Bring to a gentle simmer.
  8. Drizzle over threadfin or use it as a dipping sauce.

Also Try: Cantonese Style Steamed Fish

[embed]https://www.youtube.com/watch?v=IJQVLJT_RmQ[/embed] Sources: https://www.vietasiafoods.com/frozen-fish/fourfinger-threadfin http://ieatishootipost.sg/singapore-fish-files-ikan-kurau-threadfin-ngoh-her/ https://wokkingmum.blogspot.com/2012/02/threadfin-with-ginger-sauce.html
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  

 

Additional Information:

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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