Description
🚚 The Fastest Delivery Time : It Takes 1-2 Days.
🐝 Supplier / Place Of Origin：Malaysia
🌱 Producer Introduction：
♥️ Healthy Express is my way of helping two groups of people: new arrivals and interested locals who, like me, had no clue where to find ingredients, what local produce existed, where to get specialty food items, etc.; and secondly, farmers, market vendors, retailers, who had the foresight to seek out the best the products has to offer and take the risk of selling these to nutcases like myself. ♥️ Healthy Express is also my reason to overspend and overbuy every time I am in a market or food store with the excuse that it is just part of my “research budget.”
Many people recommend the Yeung Uk Road Market in Tsuen Wan. It is famous for its many seafood stalls, cheap prices and wide selection. You can buy seafood at the Yeung Uk Road Market. We provide seafood processing services for your health and hope to serve everyone.
Buy seafood at Yeung Uk Road Market in Tsuen Wan. Find the rare nine-lobsters that only exist at the junction of fresh and salt water in Lau Fau Shan. The fried and chopped pomfret is a good value. The seasonal crabs are delicious with ginger and scallions.
Yeung Uk Road Market
About Us
Feed You Healthy is an experienced fresh fruit and vegetable consultant who loves shopping, cooking and tasting delicious food. I have been fortunate enough to dine at some amazing restaurants around the world and shop at many spectacular markets and food stores. I love to cook and entertain at home, but I don’t have any formal training—my knife skills are mediocre, but I do learn from master chefs here and there. Food is just a personal preference.
I was born in Yuen Long, Hong Kong, and grew up in Hong Kong. After years of hard work, I was admitted to university and then to the Graduate School of HKUST. For more than a decade, I worked in IT for companies and banks, first as a technology consultant, and in my younger years I traveled all over Africa, Asia, Australia, and sometimes even to China. Now running the Food for You Healthy online store, what annoys me the most is people who lack logic and rationality... but the second thing that annoys me is having to run to a dozen local stores, markets, grocery stores, etc. to find the ingredients our customers need.
The lack of selection, inventory and consistency in produce, meats and dry goods was frustrating, but we learned to adapt. Over the past few years, the food options we have available have increased dramatically, and I have begun to experiment with some lesser-known sources to contact my own suppliers. I learn something every week, and now I find myself learning and being exposed to something new almost every day, which I sincerely share with customers who ask for it.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Dace Fish Meat / Dace Fish Paste (鯪魚肉 | 鯪魚滑)
Dace fish meat refers to the flesh of the dace fish (Cirrhinus molitorella), a common freshwater fish in southern China, particularly popular in Cantonese cuisine from Guangdong and Hong Kong. When the fish is deboned, minced, and beaten into a smooth, elastic paste with seasonings (salt, sugar, pepper, and sometimes starch or egg white), it becomes Dace Fish Paste (鯪魚滑) — known for its signature bouncy, springy texture called “q彈” (chewy yet tender) and natural sweet, fresh flavour without a strong fishy taste.
This versatile ingredient is a staple in Hong Kong and Cantonese home cooking and dim sum. It is widely used to make fish balls for hot pot or soup, stuffed vegetables (such as “Three Treasures” — stuffed eggplant, green pepper, and bitter melon), steamed with tofu (“Old and Young Safe” dish), fried fish patties, or added to congee and clear soups. Rich in high-quality protein and low in fat, dace fish paste is loved for its affordability, delicate sweetness, and ability to absorb flavours while retaining its signature bounce.
鯪魚肉／鯪魚滑（鯪魚肉 | 鯪魚滑）
鯪魚肉とは、中国南部でよく見られる淡水魚、鯪魚（学名：Cirrhinus molitorella）の身のことです。鯪魚は広東省や香港の広東料理で特に人気があります。骨を取り除き、細かく刻んで、塩、砂糖、胡椒、場合によっては片栗粉や卵白などの調味料を加えて滑らかで弾力のあるペースト状にしたものが鯪魚滑です。鯪魚滑は、独特の弾力のある食感「彈（q彈）」（歯ごたえがありながらも柔らかい）と、魚臭さがなく自然な甘みとさっぱりとした風味が特徴です。
この万能な食材は、香港や広東の家庭料理や点心に欠かせないものです。魚のすり身は、鍋料理やスープ用の魚団子、野菜の詰め物（「三宝」と呼ばれるナス、ピーマン、ゴーヤの詰め物など）、豆腐と一緒に蒸した料理（「老若男女安全」料理）、魚のすり身揚げ、お粥や澄まし汁に加えるなど、幅広い用途で使われています。良質なタンパク質が豊富で脂肪分が少ないため、手頃な価格、ほのかな甘み、そして独特の弾力性を保ちながら味をよく吸収する性質で人気があります。
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Nutrients of this fish:
Low-calorie, lean source of protein
Rich in omega-3 fatty acids
Decent amounts of selenium, potassium, calcium, phosphorus,magnesium and iodine
Composes of Vitamin A, B1, B2, B3, B6, B12, D, E
Cooking methods: steam, grill, pan-fry, bake. Soup / curry.
✅ Listed as a species of Least Concern (LC) by IUCN 🐟
🐟 This species is considered a high-quality food fish and is often seen on the market, although not in large quantities. It is caught using hand lines and bottom trawls and is targeted by recreational anglers and commercial fisheries. It is also preyed by recreational, artisanal and commercial fisheries in Indonesia and Papua New Guinea, with part of the catch exported for sale on the international market. In fact, in many places where it is distributed, it is preyed by commercial fisheries. In southern China, people are breeding it in aquaculture. Due to the wide distribution of this species, stable populations, and strict protection in some areas, it is listed as a species of least concern by the IUCN.
🟡 Listed as a species of Vulnerable (VU) by IUCN 🐟
🐠 This species is considered a high-quality food fish and is often seen on the market, although not in large quantities. It is caught using hand lines and bottom trawls and is targeted by recreational anglers and commercial fisheries. It is also preyed by recreational, artisanal and commercial fisheries in Indonesia and Papua New Guinea, with part of the catch exported for sale on the international market. In fact, in many places where it is distributed, it is preyed by commercial fisheries. In southern China, people are breeding it in aquaculture. Due to environmental factors, there may be a relatively high threat of extinction in the medium term of this species, it is classified as vulnerable if it does not meet the critically endangered or endangered criteria, but its wild population faces a high risk of extinction in the future according to the IUCN.
WWF Seafood Selection Guide WWFシーフードセレクションガイド
Whether it is wild-caught or farmed seafood, as long as it can meet our dietary needs without harming the future of the marine ecosystem, it is considered environmentally friendly seafood. The World Wildlife Fund (WWF) has been promoting environmentally friendly seafood and launched the Seafood Selection Guide to encourage the public and the industry to choose environmentally friendly seafood on the green and yellow lists to contribute to the conservation of marine resources.
Red, yellow, green, big and small. There are so many different types of seafood and fish in the wet market, how do you choose right? Check out our video to find tips for your next seafood shopping mission!
Important Notes:
- Do note that weight range provided is before any descaling, de-gutting and cleaning of the fish. The whole fish will belong to you - inclusive of fish bone, fish head, and all the meat!
- Selecting fillet means that we will fillet and portion the fish, and pack them individually. The fish head will be cut in half. We will return you the big bones which can be use to make fish bone broth.
- Selecting steak cut means that we will chop the fish into appropriate size of steaks. The fish head will be cut in half.
Do note that prices are estimated and may be subjected to refunds/top-ups since sizes vary as they are wild-caught.
🥗 Recipe (English Version)：
Here are the detailed steps for making two classic Hong Kong/Cantonese home-style dishes using dace fish paste:
1. Stuffed Three Treasures (Pan-fried Stuffed Three Treasures) – A Hong Kong Street Food Flavor
This dish uses eggplant, green bell pepper (or red bell pepper), and bitter melon as the "three treasures," stuffed with dace fish paste and pan-fried until golden brown. It's crispy on the outside and tender on the inside, with a sweet and chewy texture, making it a perfect accompaniment to rice. Traditionally, the three treasures are eggplant, green bell pepper, and bitter melon, but you can adjust the ingredients to your liking.
Ingredients (Serves 2-4):
Fish paste: 300-400g (homemade or store-bought)
Eggplant: 1 (medium)
Green/Red bell pepper: 2-3
Bitter melon: 1 (optional, omit if you don't like bitterness or substitute with tofu puffs)
Cornstarch: as needed (for coating)
Oil: as needed (for frying)
Sauce (optional, for flavor):
Garlic: 2-3 cloves (minced)
Fermented black beans: 1 tablespoon (washed and chopped)
Oyster sauce: 1 tablespoon, light soy sauce: 1 teaspoon, sugar: 1/2 teaspoon, water: 100ml
Cornstarch slurry: as needed (for thickening)
Detailed Steps:
Prepare the vegetables:
Slice the eggplant diagonally into slices about 1cm thick (or make a shallow cut in the middle without cutting all the way through, creating a pocket).
Remove the seeds from the green bell pepper and cut into large chunks or rings.
Cut the bitter melon into rings, remove seeds and pith (you can rub it with salt to reduce bitterness).
Lightly coat all vegetables with a thin layer of cornstarch to help the fish paste adhere.
Stuffing the Fish Paste: Using a spoon or your hands (wet slightly to prevent sticking), fill the hollows or surfaces of the vegetables with the fish paste, gently pressing and smoothing it (it can be slightly higher than the surface).
Optional: Mix a little chopped dried tangerine peel, cilantro, or chopped scallions into the fish paste to enhance the aroma.
Pan-frying: Heat a wok with a suitable amount of oil (medium heat). Place the stuffed side (fish paste side down) down and pan-fry for 2-3 minutes until golden brown and set.
Turn the heat to low, gently flip, and continue frying the other side until the vegetables are cooked through and the fish paste is springy (about 6-10 minutes in total).
Remove from the wok.
Sautéing the Sauce (optional, restaurant style): Leave a little oil in the wok and sauté minced garlic and fermented black beans until fragrant.
Add oyster sauce, light soy sauce, sugar, and water to a boil, thicken slightly with cornstarch slurry, and pour over the stuffed three treasures.
Sprinkle with chopped green onions or cilantro before serving.
Tips: Don't use too high a heat to avoid the fish paste falling apart; pan-frying the fish paste surface first helps it retain its shape. For a healthier option, use less oil or an air fryer.
2. Peace and Safety for All Ages (Steamed Tofu with Dace Fish Paste) – A Heartwarming Home-Style Dish (老少平安（鯪魚滑蒸豆腐）)
This dish, named for its auspicious meaning of "peace and safety for all ages," features tender tofu and bouncy fish paste, both boneless and thornless, making it especially suitable for children, the elderly, or those who prefer a light diet.
Ingredients (Serves 2-4):
Dace fish paste: 200-250g
Soft tofu: 1-2 boxes (approx. 300-400g)
Egg: 1 (beaten)
Seasoning: 1/4-1/2 tsp salt, 1/4 tsp sugar, a pinch of pepper, 1 tsp oyster sauce or light soy sauce, a dash of sesame oil
Coriander/Scallions: as needed (for garnish)
Optional toppings: a little chopped dried tangerine peel, dried shrimp, shiitake mushrooms (for added flavor)
Detailed Steps:
Prepare the tofu: Gently mash or crush the tofu with a fork or spoon (don't crush it too finely, leave some chunks for texture).
Mix the fish paste: Place the dace fish paste in a large bowl, add the mashed tofu and the beaten egg.
Add all seasonings (salt, sugar, pepper, oyster sauce/light soy sauce), and mix clockwise until well combined.
Optional: Add a little cornstarch slurry (1 teaspoon cornstarch + 2 tablespoons water) at the end for a smoother texture.
Taste and adjust seasoning after mixing.
Steaming: Pour the mixed fish tofu paste into an oiled or parchment-lined dish and smooth the surface with a spoon.
Steam over high heat for 8-12 minutes after the water boils (depending on the thickness; the fish paste is cooked when it turns white and elastic).
Carefully drain excess water from the dish after steaming.
Finish: Drizzle with a little hot sesame oil or steamed fish soy sauce, and sprinkle with chopped coriander or scallions.
Simple, original flavor best highlights the sweetness of the dace.
Tips: Do not mash the tofu too much; retain its texture. Steam over high heat for a short time to avoid excessive water release. For a richer flavor, add a little dried shrimp or diced shiitake mushrooms.
Both of these dishes use the dace fish paste (or a mixture of shrimp paste) you learned before, resulting in a chewy and healthy texture. Stuffed Three Treasures is fragrant and appetizing, suitable for all ages and a light, healthy diet.
香港・広東地方の家庭料理の定番、ウグイのすり身を使った2品の作り方を詳しくご紹介します。
1. 三宝の詰め物（焼き三宝） – 香港の屋台料理
この料理は、ナス、ピーマン（または赤ピーマン）、ゴーヤを「三宝」として使い、ウグイのすり身を詰めてこんがりと焼き上げます。外はカリッと、中はふっくらと柔らかく、甘みと歯ごたえのある食感が特徴で、ご飯によく合います。伝統的な三宝はナス、ピーマン、ゴーヤですが、お好みに合わせて材料を変えても構いません。
材料（2～4人分）：
魚のすり身：300～400g（自家製または市販品）
ナス：1本（中サイズ）
ピーマン（緑・赤）：2～3個
ゴーヤ：1個（お好みで。苦味が苦手な場合は省くか、揚げ豆腐で代用してください）
片栗粉：適量（衣用）
油：適量（揚げ油用）
ソース（お好みで、風味付け用）：
ニンニク：2～3かけ（みじん切り）
黒豆（発酵させたもの）：大さじ1（洗って刻んだもの）
オイスターソース：大さじ1、薄口醤油：小さじ1、砂糖：小さじ1/2、水：100ml
水溶き片栗粉：適量（とろみ付け用）
詳しい手順：
野菜の下準備：
ナスを薄切りにする野菜を斜めに約1cm厚さにスライスします（または、完全に切り離さずに中央に浅く切り込みを入れてポケット状にします）。
ピーマンの種を取り除き、大きめの塊または輪切りにします。
ゴーヤを輪切りにし、種と白い部分を取り除きます（苦味を抑えるために塩をすり込んでも良いでしょう）。
魚のすり身がくっつきやすくなるように、すべての野菜に薄く片栗粉をまぶします。
魚のすり身を詰める：スプーンまたは手（くっつきを防ぐために少し濡らします）を使って、野菜のくぼみや表面に魚のすり身を詰め、軽く押して平らにします（表面より少し高くても構いません）。
お好みで：風味を良くするために、刻んだ乾燥みかんの皮、パクチー、または刻んだネギを少量魚のすり身に混ぜます。
炒める：中華鍋に適量の油をひき、中火で熱します。具材を詰めた面（魚のすり身を下にして）をフライパンに入れ、きつね色になり固まるまで2～3分焼きます。
火を弱火にし、そっと裏返して、野菜に火が通り、魚のすり身が弾力が出るまで（合計約6～10分）焼き続けます。
フライパンから取り出します。
ソースを炒める（お好みで、レストラン風）：フライパンに少量の油を残し、みじん切りにしたニンニクと発酵黒豆を香りが立つまで炒めます。
オイスターソース、薄口醤油、砂糖、水を加えて沸騰させ、水溶き片栗粉で少しとろみをつけ、具材を詰めた三宝にかけます。
盛り付ける前に、刻んだネギまたはパクチーを散らします。
コツ：魚のすり身が崩れないように、火力を強すぎないようにしてください。魚のすり身の表面を先に焼くことで、形を保つことができます。よりヘルシーに仕上げたい場合は、油を少なめにするか、エアフライヤーを使用してください。 2. 万歳！平和と安全を願う一品
2.（ウグイのすり身入り蒸し豆腐; 老少平安（鯪魚滑蒸豆腐） – 心温まる家庭料理
「万歳！平和と安全を願う」という縁起の良い意味を持つこの料理は、柔らかい豆腐と弾力のあるウグイのすり身が特徴で、骨も棘もありません。お子様やご高齢の方、あっさりとした食事を好む方にも特におすすめです。
材料（2～4人分）：
魚のすり身：200～250g
絹ごし豆腐：1～2箱（約300～400g）
卵：1個（溶き卵）
調味料：塩小さじ1/4～1/2、砂糖小さじ1/4、こしょう少々、オイスターソースまたは薄口醤油小さじ1、ごま油少々
パクチー／ネギ：適量（飾り用）
お好みでトッピング：みかんの皮のみじん切り少々、干しエビ、椎茸（風味付け用）
詳しい作り方：
豆腐の下準備：フォークかスプーンで豆腐を軽く潰す（細かく潰しすぎず、食感を残すために少し塊が残るように）。
魚のすり身を混ぜる：大きめのボウルにウグイのすり身を入れ、潰した豆腐と溶き卵を加えます。
塩、砂糖、コショウ、オイスターソース／薄口醤油などの調味料をすべて加え、時計回りによく混ぜ合わせます。
お好みで、最後に水溶き片栗粉（小さじ1杯＋大さじ2杯）を少量加えると、より滑らかな食感になります。
混ぜ合わせた後、味見をして調味料を調整してください。
蒸す：混ぜ合わせた魚豆腐すり身を油を塗った、またはクッキングシートを敷いた器に流し入れ、スプーンで表面を平らにします。
沸騰したお湯で8～12分（魚のすり身の濃度によって時間は異なります。白く弾力が出たら火が通っています）強火で蒸します。
蒸し終わったら、器から余分な水分を丁寧に切ります。
仕上げ：熱したごま油または蒸し魚醤を少量かけ、刻んだパクチーまたはネギを散らします。
シンプルで素朴な味わいが、ウグイの甘みを最大限に引き出します。
コツ：豆腐は潰しすぎないように、食感を残しましょう。水分が過剰に出るのを防ぐため、強火で短時間蒸してください。より風味豊かに仕上げたい場合は、干しエビや刻んだ椎茸を少量加えると良いでしょう。
どちらの料理にも、以前ご紹介したウグイのすり身（またはエビのすり身）を使用しているため、歯ごたえがあり、ヘルシーな食感に仕上がります。「三宝の詰め物」は香り高く食欲をそそり、年齢を問わず、軽めのヘルシーな食事にも適しています。
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
Looking for the freshest seafood in town? Or maybe you want to request something that's not listed on our website? Our Seafood Concierge Service is here to help!
We don't just sell fish, we tailor it according to your needs.
How it Works:
At Healthy Express, we provide customised service to all our customers. You can indicate your specific request during checkout.
For whole fishes, we descale, degut and clean the fish properly before vacuum-packing it.
The following can be done upon request: butterfly your fish / cut the whole fish into steaks/fillets on both sides.
For fillets, we can do the following upon request: de-skin / cut into cubes / small portions for babies.
You can also contact us via WhatsApp to tell us what you're looking for. We'll get back to you with pricing and delivery options. Once you approve, we'll send you a custom order link to complete the payment.
🥘 Seafood Selection Guide 🐠
When choosing seafood, you can refer to the Seafood Selection Guide developed by WWF Hong Kong, which divides seafood into three categories: "Green - First Choice", "Yellow - Second Choice" and "Red - Avoid" to make more environmentally friendly choices. The guide covers more than 70 common seafood species in Hong Kong.
Here are some general guidelines for choosing seafood:
Choose sustainable fishery products:
Prefer seafood that has been certified by the Marine Stewardship Council (MSC), which means that the seafood comes from sustainable fisheries.
Understand the source of seafood:
Try to choose local catches as they have a shorter transportation distance and a lower carbon footprint. Avoid overfished species such as certain large fish and deep-sea fish.
Pay attention to seasonality:
Some seafood has a spawning period, and fishing during the spawning period will affect its population, so try to avoid it. Check the seafood season and choose the right seasonal seafood.
Reduce the consumption of large fish:
Large fish are usually at the top of the food chain, and may accumulate more pollutants in their bodies. It also takes longer to mature and reproduce, so try to reduce their consumption.
Avoid eating endangered species:
Some seafood species have been listed as endangered species, such as humphead wrasse and shark fin, and should be avoided to protect their ecological environment.
Check the farming methods of seafood:
If you choose farmed seafood, you should understand whether its farming methods have an impact on the environment, such as whether drugs or feed are used to pollute the water source.
Reduce the consumption of shark fins:
The fishing of shark fins poses a huge threat to shark populations, and shark fins should be avoided to protect the marine ecology.
In summary, when choosing seafood, the following factors should be considered:
Sustainability: Choose certified sustainable fishery products.
Source: Understand the source of seafood and choose seafood that is locally caught or sustainably farmed.
Seasonality: Choose seafood in season and avoid fishing during the spawning period.
Species: Avoid eating large fish and endangered species.
Farming methods: Understand the way seafood is farmed and choose environmentally friendly farming methods.
Reference
Low-calorie, lean source of protein
