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FairPrice Group E-Vouchers are not valid for Marketplace purchases.
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We will need more time to get this item from the seller and deliver to you.
FairPrice Group E-Vouchers are not valid for Marketplace purchases.
Invoices for Marketplace orders are issued by sellers and may not be available for all purchases.
We will need more time to get this item from the seller and deliver to you.
FairPrice Group E-Vouchers are not valid for Marketplace purchases.
Invoices for Marketplace orders are issued by sellers and may not be available for all purchases.
We will need more time to get this item from the seller and deliver to you.
FairPrice Group E-Vouchers are not valid for Marketplace purchases.
Invoices for Marketplace orders are issued by sellers and may not be available for all purchases.
KEY INFORMATION
- Batang (Spanish Mackerel) is prized for its taste and firm texture.
- Bake with herb butter or olive oil for a nutritious meal.
- Brine in lightly salted water for 30 minutes preserves natural moisture.
COUNTRY/PLACE OF ORIGIN
PREPARATION
- Batang fish can be steamed, fried, pan-fry and grilled. It is commonly used for making fish soup and porridge.
- Cooking tips for making fish soups:
- Soak the fish slices in a bowl of water with 1 teaspoon of salt. Massage salt onto the fish flesh for 1 minute.
- After massaging the salt onto the fish flesh, add cornstarch and stir to dissolve the cornstarch fully into the salt water.
- Soak the fish slices for around 3-5 minutes.
- The cornstarch gives the batang fish a soft texture after cooking, and prevents the fish from overcooking.