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切午鱼片 Balai Threadfins Steak Cuts (300g+-)

$21.00

Price incl. GST (9%) $1.32
Product Details

Balai Threadfins (scientifically known as Polynemus paradiseus) are a type of fish commonly found in Malaysian and Southeast Asian waters. They belong to the Polynemidae family, and are easily recognized by their distinctive long pectoral fins, which resemble threads, giving them their name.

Balai Threadfins are known for their delicate, mild flavor and tender, flaky texture. They are considered a versatile fish, suitable for various cooking methods. Here are some popular ways to prepare Balai Threadfins in Malaysia:

  1. Steamed – A popular preparation for Balai Threadfins is to steam the fish with ginger, soy sauce, and other aromatics such as garlic and spring onions. Steaming allows the delicate flavor of the fish to shine through while keeping the flesh tender and moist.
  2. Grilled (Ikan Bakar) – Balai Threadfins can be marinated with a mix of spices such as turmeric, chili, garlic, and tamarind, then grilled over an open flame. This imparts a smoky flavor to the fish while keeping it juicy and flavorful inside.
  3. Fried – The fish can be deep-fried or pan-fried, often with a light batter, to achieve a crispy exterior. Fried Balai Threadfins are often served with a side of chili sambal or a tangy dipping sauce.
  4. Sambal – Similar to other fish in Malaysia, Balai Threadfins are sometimes cooked with sambal, a spicy chili paste made from chili, garlic, onions, and other spices. This preparation adds a spicy kick and deep flavor to the fish.
  5. Curry – Balai Threadfins can be prepared in a rich and aromatic curry, often made with coconut milk and a variety of spices. The fish absorbs the curry’s flavors, resulting in a flavorful and creamy dish.
  6. Soup or Stew – The fish is also used in light, aromatic soups or stews, often cooked with herbs like lemongrass and ginger. This provides a comforting, flavorful dish.

Due to its mild flavor and tender texture, Balai Threadfins are highly favored in Malaysian cuisine, especially for steaming and grilling. The long pectoral fins are a distinctive feature of this fish, making it easily recognizable in seafood markets. Balai Threadfins are commonly served in both home-cooked meals and restaurants across Malaysia.