Description
Kam Tin Fish Farm
🚚 The Fastest Delivery Time : It Takes 3-4 Days.
🐝 Supplier / Place Of Origin：Kam Tin Fish Farm / Kam Tin
🌱 Producer Introduction：
"Kam Tin Fish Farm" is one of the registered fish farms under the "Quality Fish Farm Scheme" of the Agriculture, Fisheries and Conservation Department. Medicines and other aspects meet the standards. "Kam Tin Fish Farm" is an indoor fish farm, which can better control and adjust the breeding environment to avoid foreign species and parasites from polluting fish products. In addition, "Kam Tin Fish Farm" It is raised in an organic environment and method, free of hormones, pollution, heavy metals, and harmful substances. It hopes to supply high-quality fish and its rich nutritional value to local citizens to enjoy with peace of mind.
Produced Fish:
Tor Tambroides “Can't forget fish”, Baltin (Iridescent shark), Jade Perch fish, Mullet
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Pangasianodon hypophthalmus
Chinese Name：巴丁魚
Other Names：Patin Fish
Product Description：From the "HK Quality Fish Farming Scheme". Badin is an important freshwater cultured fish in the Mekong River Basin in Southeast Asia. It is characterized by tender meat without spines, delicious taste, and suitable for all ages. Because its fat is too fat, the proportion of fat in that piece of fish is 80 to 90% (in fact, that dish belongs to the guest sitting next to me, and I am not as fat as hers), although not everyone likes it Fatty, but this kind of wild river fish from East Malaysia, Sibu, Sarawak (Sungai Rajang) is fat, but not greasy at all, the natural fish oil is smooth and tender, rich in DHA, unsaturated fatty acids, and more Comparable to salmon. Although it is a river fish, it has no muddy smell, no scales, and only one main bone. It is steamed with a small piece of Ma You salted fish for 12-13 minutes, and topped with boiling soy sauce. It is very tender.
Variety：
Supply Season：It is produced all year round.
Storage method: Refrigerate at -18°C, shelf life is one year.
Cooking Skills：Cuisine suggestion: Fish belly is the most delicious and steamed is the best; the back can be sliced and steamed, porridge, or even deep-fried
Notes：Badin fish has a lively personality and will rise to the surface to breathe from time to time. It exercises more than ordinary fish, so the meat is firm and elastic, and the fat is plump but not greasy at all. In addition, there are no small bone spurs, even if you are not good at eating fish, you can easily taste the taste of this fish.
Suggested Eating Method：
Cooking suggestions: The best steaming is the best steaming, steamed, porridge, and even fried on the back
🥗 Recipe (English Version)：
Baked badin with red curry and banana leaves; steamed badin with salty lemon.
Batin Fish with Traditional Tamarind Sauce
Batin fish tail, boiled in traditional assam sauce. Tamarind sauce is a commonly used sauce in Southeast Asia. It is made from the Tamarind fruit, namely tamarind. It is hot and sour, appetizing and refreshing. The fish tail is deep-fried until golden and crispy, and then served with ginseng sauce with okra, eggplant, tomato and onion. It is the most Southeast Asian flavor among the three dishes.
Badin Fillet
Use chicken soup to cross the bridge with batin fish fillets. The milky white chicken soup is thick and sweet. The fish fillets are lightly "cooked". The meat is tender and smooth. It is served with fat, short and thick Ipoh sprouts. Add rice noodles.
Badin fish life and death love
I really admire the brother who named the dish before Hao Nai, because it is so interesting to use salted fish to steam the fish, so it is called "Life and Death Love". The restaurant's method is to put salted fish to steam the belly of the batin, which is different from the common method of steaming with shredded ginger and scallions. The badin fish is rich in fat, and there is a layer of fish oil clearly visible between the skin and flesh of the fish. The fish skin is elastic, and the fish fat has a fruity aroma.
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
The right way to kill a fish (Ikejime)
In traditional fish cutting, the fish will release a large amount of lactic acid and adrenaline when struggling before death and remain in the fish meat!
And nerve activation treatment can greatly reduce the release of lactic acid and adrenaline! Improving the taste directly! Let the true umami taste of the fish fully play!
The nerve-activated bloodletting process allows a large amount of fish blood to be discharged, greatly reducing the residue in the fish body, greatly reducing the number of bacteria breeding, and thus greatly extending the freshness period!
