Batang Fish Dumplings (Mackerel)
鲅鱼水饺

Made from the finest Selection of deep sea mackerel, directly filleted and packed freshly when caught, only the essence of the finest cut is retained!

After 1 hour of marinating, the finely chopped fish are supplemented by fresh wide leaf chives and pork, before being stuffed into dumplings for a tangy and juicy bite!

The Delicate Batang (Mackerel) meat is delicious and rich in protein, vitamin A, minerals and other nutrients. The chinese believe that Batang (Mackerel) has a refreshing effect, prodiving anti-aging and other therapeutic functions, often eatan to aid the treatment of anemia, premature aging, malnutrition, post natal recovery and for general mental wellbeing.

After the dumplings are wrapped under the strictest hygene conditions, they are blast frozen at a temperature of -40degC, and frozen solid within 30 minutes to preserve the natural goodness of the fresh ingredients at the molecular level, and to reduce the likelihood of contamination. The end result is a taste that is fresh and not greasy, with a juicy and chewy feel that causes the the heart to mellow with each bite! 

Storage:

Product is frozen and must be kept refridgerated at all times at a minimum of -4degC. Shelve life will be extended if kept refridgerated at -18degC

Recommended Cooking Instructions:

WARNING : Product is RAW and must be properly cooked prior to serving

Product can be cooked from a frozen state without being defrosted.

• Boiling;

• Bring a pot of water to boil.
• The water in the pot should be sufficient to cover the dumplings
• When the water is boiling, carefully place frozen dumplings into the pot, being careful not to let the dumplings stick to the bottom or sides of the pot.
• When the dumplings float to the surface, add half a cup of water to the pot
• When the water comes to a boil again, repeat by adding a further half a cup of water
• Repeat the process of adding water 3 times
• The dumplings are ready to be served

• Frying:

• Heat up approx. 5 table spoonfull of oil in a deep non-stick frying pan
• Once the oil is really hot but not smoking, place frozen dumplings on pan careful not to let them stick to each other
• Add just enough tap water to cover the base of the pan
• Put on the frying pan cover, turn the heat down and leave alone for 4 minutes
• After 4 minutes, open the cover to allow the steam to come out, and fry for another 10 minutes with the frying pan cover on, allowing a small gap for the steam to escape
• Dumplings are now ready to be served.

• Steaming:

• Place frozen dumplings in steamer careful not to let each dumpling touch one another (dumplings will stick together)
• Steam for 15 minutes
• Dumplings are now ready to be served.

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Delivery:

Product ships within 2-3 days from order. 
Minimum Order Value $30 (Free delivery)
ERP Rates (if any) to be charged to customer
Sentosa Entry Fees (if any) to be charged to customer

Our usual delivery time is 7pm-11pm (weekdays)
and Whole day (Saturday / Sunday / Public Holidays)

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