Dear Market Singapore Customers, To improve your ordering experience, we have developed a new order placement and payment process. After some major fine-tuning, you can now order via your smartphone without losing any cashback or Internet Business Volume (IBV).
Once you have placed your order via WhatsApp Chat with our friendly fishmonger, Mr. Lennon Ang, you can pay via E-cash (PayLah or PayNow) or PayPal or Credit Card (via SmoovPay).
You will need two required details to be entered into the product page:
Fishes/seafood available for your consideration (number beside is $/kg) :
55 Big Red grouper Whole 65 Malaya threadfin cut 31 Salmon trout 75 Cod
08 Milk Fish 11 Ikan Kuning 13 S Ang Goli 13.8 Leather jacket 13.8 Selar 13.8 Boon tong 15 Golden pomfret 16 Seabass 20 Squid 23 Batang 23 S Red snapper whole 23 B Red snapper whole 23 B White snapper whole 33 SM Chinese pomfret 65 L Chinese pomfret
Saba fish (also known as mackerel!) are great for grilling or pan frying as they have a good amount of fat content. The fillets cook until the skin turn crispy and are normally placed over a bed of sliced onions on a hot plate to sizzle in the sweet and savory garlic soy sauce.
2 saba fillets (mackerel)
½ onion (sliced)
⅓ cup light soy sauce
½ cup mirin
4 cloves garlic (minced)
3 tbsp sugar
6 tbsp oil
Salt and pepper to taste
Spring onions for garnish
Fry minced garlic until fragrant with 3 tbsp oil
Add mirin, light soy sauce, and sugar. Bring to boil and set aside
Pat dry and score saba fillets. Season evenly with salt and pepper
In a pan with 2 tbsp oil at medium heat, place fillets skin side down. Cook for 3 minutes, flip over and cook the other side for another 4 minutes
Remove fish from pan and set aside
Add in sliced onions and pour in garlic soy sauce.
Asian Garlic Butter Shrimp – sauteed shrimp with garlic and butter, with mouthwatering Asian flavors! This recipe is outrageously delicious and calls for only five basic ingredients.
700g shelled and deveined shrimp
4tablespoons unsalted butter, melted
4 clovesgarlic, minced
2 tablespoonsfish sauce
3 dashes ground black pepper
3 dashes cayenne pepper, optional
1 tablespoonchopped scallion
4slices lemon wedges
Rinse with cold water and pat dry with paper towels.
Heat up a wok or skillet on medium heat. Add the melted butter, follow by the garlic. Saute the garlic for 10 seconds and add the shrimp. Stir the shrimp back and forth a few times before adding the fish sauce, sugar, ground black pepper, and cayenne pepper, if using.
Stir and cook, add chopped scallions to the shrimp. Squeeze some lemon juice on top of the shrimp and serve immediately.