Black tailed trevally

Black tailed trevally

I like to visit fish market in Hong Kong, especially those stalls that sell locally caught seafood. There are a lot of varieties and I am learning new species all the time. Today I saw this fish, above average price, a good size one, the fishmonger describes it as meaty and tasty, and offer a local name for it. It takes a bit of work to ask knowledgeable friends and check on the internet to confirm the proper English name. 

Black tailed trevally

I cut it up into 4 parts, mildly seasoned with salt, which always help to firm up the meat and plan to enjoy them in 4 meals.

Started with the fish head as dinner.

cooked Black tailed trevally

1. Cut ginger and onion into thin strips, spring onion into segments, sweat gently until golden.

2. Add fish head in the middle of the pan, sear both sides light golden, add rice wine, season with soy sauce and brown sugar, add a cup of water and simmer with the lid on, 3 minutes each sides and rest for another 3 minutes.

The flesh is half way between sea bream and tuna, firmer than bream and more moist than tuna.