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整条红歌里 Malaysia Seabeam Whole (Malaysia) (3kg+-)

$60.00

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

Malaysia Seabream is a popular fish commonly found in the coastal waters of Malaysia and surrounding regions. The term “seabream” typically refers to various species of fish belonging to the Sparidae family, and the most common types found in Malaysia include the Red Seabream (Pagrus major) and Black Seabream (Acanthopagrus schlegelii). These fish are prized for their delicate flavor, firm white flesh, and versatility in cooking.

Key Characteristics of Malaysia Seabream:

  1. Appearance:
    • Color: Seabreams typically have a silver to pale pink body, with darker shading along the back. Their sides are often lighter, and they have distinct fins, with sharp spines on their dorsal fin.
    • Shape: Seabreams have a laterally compressed, oval body shape. They are generally medium to large-sized fish, with a streamlined body ideal for swimming.
    • Size: Seabream can range from smaller species that are around 30 cm (12 inches) to larger ones that can exceed 60 cm (24 inches) in length. The size of seabream often varies depending on the species and the environment in which they are found.
  2. Flavor and Texture:
    • Taste: Seabream has a mild, slightly sweet flavor. The taste is not overly strong or “fishy,” making it a versatile choice for many types of dishes.
    • Texture: The flesh is firm, white, and slightly flaky when cooked. It holds together well during cooking, which makes it ideal for grilling, steaming, or pan-frying.
  3. Habitat:
    • Coastal and Coral Reef Environments: Seabreams are typically found in shallow waters around coral reefs, sandy bottoms, and rocky shores. They are common in tropical and subtropical regions, making Malaysia an ideal environment for these fish.
    • Aquaculture: Due to their popularity, Seabream is farmed in various parts of Malaysia in controlled, sustainable aquaculture systems, ensuring a steady supply of fresh fish to local and international markets.

Culinary Uses of Malaysia Seabream:

Seabream is a versatile fish that can be prepared using many cooking methods. It is often used in traditional Malaysian dishes and other Southeast Asian cuisines. Its mild flavor and firm texture lend themselves well to grilling, steaming, frying, and even making soups or curries.

1. Grilled Seabream (Ikan Bakar):

Grilling seabream is one of the most popular and flavorful ways to cook it in Malaysia. This method brings out the natural sweetness of the fish.

Ingredients:

  • 1 whole Malaysia Seabream (cleaned and gutted)
  • 2 tablespoons olive oil
  • 1 tablespoon turmeric powder
  • 1 tablespoon chili paste (sambal)
  • 2 garlic cloves (minced)
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • Salt to taste

Instructions:

  1. Preheat the grill to medium heat.
  2. In a small bowl, combine olive oil, turmeric, chili paste, garlic, soy sauce, lime juice, and salt to create a marinade.
  3. Rub the marinade all over the seabream, ensuring the fish is well-coated. Let it marinate for about 20–30 minutes.
  4. Grill the fish for 5–7 minutes on each side, or until the fish is cooked through and has a slightly charred exterior.
  5. Serve with a side of rice and fresh vegetables.

2. Steamed Seabream with Ginger and Soy Sauce:

Steaming is a simple yet effective way to cook seabream while retaining its natural moisture and delicate flavor.

Ingredients:

  • 1 whole Malaysia Seabream (cleaned and gutted)
  • 3–4 slices of fresh ginger
  • 2 cloves garlic (minced)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Spring onions, chopped
  • Fresh cilantro for garnish

Instructions:

  1. Place the whole seabream on a heatproof plate.
  2. Stuff the fish cavity with ginger slices and minced garlic.
  3. Drizzle soy sauce and sesame oil over the fish.
  4. Steam the fish for 10–12 minutes, or until the flesh is opaque and flakes easily with a fork.
  5. Garnish with fresh cilantro and chopped spring onions before serving.

3. Fried Seabream:

Frying seabream gives it a crispy texture on the outside while keeping the flesh tender inside. It’s a favorite dish in many Southeast Asian cuisines.

Ingredients:

  • 2 Seabream fillets (or whole fish, cleaned and gutted)
  • 1 cup all-purpose flour
  • 1 teaspoon cornstarch
  • Salt and pepper to taste
  • Oil for frying
  • Lime wedges for serving

Instructions:

  1. Season the fish fillets or whole fish with salt and pepper.
  2. In a shallow bowl, mix the flour and cornstarch together.
  3. Dredge the fish in the flour mixture, ensuring it is evenly coated.
  4. Heat oil in a frying pan or deep fryer to medium-high heat.
  5. Fry the fish for 3–4 minutes on each side, or until golden brown and crispy.
  6. Serve with lime wedges and a side of dipping sauce, such as chili sauce or soy sauce.

4. Seabream Fish Soup:

A light and nourishing soup that highlights the delicate flavors of the seabream.

Ingredients:

  • 1 whole Malaysia Seabream (cleaned and gutted)
  • 4 cups fish stock or water
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 cloves garlic (minced)
  • Fresh herbs (such as parsley or cilantro)
  • Salt and pepper to taste

Instructions:

  1. Bring the fish stock or water to a boil in a large pot.
  2. Add the onion, tomatoes, garlic, and fresh herbs, and simmer for about 10–15 minutes to allow the flavors to meld.
  3. Add the whole seabream to the pot and cook for 7–10 minutes, until the fish is cooked through and the flesh flakes easily.
  4. Remove the fish from the pot and carefully flake the meat off the bones.
  5. Return the fish meat to the soup, season with salt and pepper, and serve hot.

5. Seabream in Coconut Milk Curry:

A rich, flavorful curry dish where the seabream is cooked in a fragrant coconut milk base with spices.

Ingredients:

  • 2 Seabream fillets (or whole fish, cut into chunks)
  • 1 can (400 ml) coconut milk
  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • Fresh basil or cilantro for garnish
  • Lime wedges for serving

Instructions:

  1. Heat oil in a pot and sauté the curry paste for 1–2 minutes until fragrant.
  2. Add the coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a simmer.
  3. Add the seabream chunks and cook for about 6–8 minutes, or until the fish is cooked through and tender.
  4. Garnish with fresh basil or cilantro before serving, and serve with steamed rice.

Nutritional Benefits of Malaysia Seabream:

  • Lean Protein: Seabream is an excellent source of lean protein, which is essential for muscle growth and repair.
  • Omega-3 Fatty Acids: Like many fish, seabream contains omega-3 fatty acids, which are beneficial for heart health, reducing inflammation, and supporting brain function.
  • Vitamins and Minerals: Seabream provides important vitamins like B12, niacin, and minerals such as selenium and phosphorus, which help in maintaining healthy metabolism and bones.

Sustainability of Malaysia Seabream:

  • Aquaculture: Seabream is commonly farmed in Malaysia, where it is raised in coastal environments using aquaculture practices. Responsible farming practices, such as sustainable feed, water quality management, and reduced environmental impact, are essential for maintaining the long-term health of seabream populations.
  • Wild Fisheries: While seabream is also caught in the wild, overfishing can threaten wild populations. It’s important to source seabream from sustainable fisheries that follow responsible fishing practices to protect the species.

Conclusion:

Malaysia Seabream is a delicious and versatile fish that works well in a wide range of cooking methods, including grilling, frying, steaming, and making soups and curries. Its mild flavor and firm texture make it a favorite in Malaysian and Southeast Asian cuisines. Whether prepared simply or with bold seasonings, seabream is sure to please seafood lovers.