Hardtail Scad 硬尾

Hardtail Scad from Pontian has a unique sweet flavour that cannot be found elsewhere. There are two types of Hardtail Scad: White and Black Hardtail Scad. Fish Club only sells White Hardtail Scad from Pontian which are usually sweeter than Black Hardtail Scad. Although White Hardtail Scad is smaller in size, it tastes superb when cooked with spicy sambal. It has few scales but its skin is quite hard. Before cooking, remove head fins and bones, you can easily peel off the skin of the fish after cooking and enjoy the delicious fish. 笨珍野生的硬尾有别于来自其他海域的硬尾，它的口味更加清甜。笨珍海域捕获的白硬尾，会比黑硬尾来得香甜。Fish Club 卖的白硬尾尽管体型小，但是搭配辛辣的叁巴烹调起来，味道绝妙。它的鱼鳞少，鱼皮却稍微偏硬。烹煮之前，可以先把头鳍和骨头除去，烹煮后便可以把鱼皮轻易剥去，即可享用美味的硬尾鱼了。

• Chinese Name(s): 硬尾
• Local Name(s): Daun Baru
• Origin: Pontian 笨珍
• Type: Wild Caught 野生
• Flavour: Medium 中等
• Texture: Medium 中等
• Cooking Method: Deep Fry / Pan Fry 油炸 / 煎炸
• Weight Loss after cleaning (whole fish): 15-20% 

How To Make: Sambal Stuffed Fried Fish (Ikan Rempah)

Ingredients

• 2 hardtail scad
• 3 fresh red chilies
• 5 dried chilies
• 10-12 shallots
• 2 cloves garlic
• 1 tbsp belacan
• 1 tsp salt
• 1 tsp sugar
• 1/2 tablespoon tamarind pulp soak in 1/4 cup water, extract juice and discard pulps
• 1/4 cup oil

Steps

1. Clean and rinse fish with water. Using a sharp knife, cut a deep slit from the back of the fish along the bone. Repeat the same on the other side of the fish.
2. Blend the spice paste with a mini food processor or use mortar and pestle to pound the flavoring paste.
3. Heat up wok with 3 tbsp oil, add in spice paste and stir-fry with low heat until aromatic. Add tamarind juice and continue to stir-fry until the spice paste is smooth and somewhat moist, but not overly runny. Season to taste with salt and sugar. Dish out and let cool.
4. Stuff the spice paste into the fish on both sides of the slit and also inside the fish stomach.
5. Heat up 1/4 cup oil in a wok, deep fry the fish until cooked. Serve immediately.

Also Try: Ikan Masak Terutup (Johorean Style)