Fish & Co,as many in Singapore and Malaysia would know, is a popular local western seafood restaurant chain. Their fish and chips is outstanding and has a loyal following in Singapore. Since their establishment in 1998, the company has expanded their business to include a Teochew Restaurant(Chaozhou Inn) , a Mediteranean Fusion western restaurant (F.I.S.H) and now, as I have just learnt, a quality seafood wholesaling and distribution business.
The food & beverage business is a very competitive industry in Singapore. Not only has Fish & Co. made their business sustainable, I am impressed that they have actually identified market needs and opportunities and found ways to bring additional value to the market. Specialising in processed seafood with longer, more economical shelf life, Oceana Seafood, Fish & Co Group's distribution arm, distributes a range of Black Tiger Shrimp, Fish Fillet, Mussel, Sea Bass and Squid.
When I was asked to develop a recipe with their frozen Sutchi Fillet, I was keen but had my reservations. The Sutchi fish, a specie of the shark catfish is primarily fished from the big rivers in Asia . The flesh of the Sutchi is flaky and tender making it very suitable for a battered or breaded fry... and yes, Fish & Co. uses this for their famous Fish & Chip dish. I don't normally cook with frozen fish, with the exception to the cod and I have never really liked river fish due to their muddy odour. As much as I was tempted to just deep fry it to mask any possible fishy staleness and muddy smell, I decided to take a chance and work with a more healthy recipe that would call for baking it with herb infused bread crumbs.
The bread crumbs gave the fish a lot of structural stability,making it easy to handle. The use of fresh bread crumbs needs to be stressed. I pulverised some lightly toasted baguettes for my crumbs but you can use practically any kind of bread you have. The fresh crumbs bring a whole new dimension of texture to the dish. Upon baking, the crisp bite from the herbed crumbs contrasted beautifully with the tender flaky flesh of the Sutchi fillet. Served with a light squirt of fresh lemon juice, I am not coy to proclaim that this is one the tastiest fish dish I have ever prepared. I would gladly order this in a restaurant or serve it at a formal dinner.
Available at NTUC Fairprice and priced at S$3.30 per packet of 3 long fillets, this, I feel is one of the most economical way to enjoy a fish dish.
So, share with me if you will - have you ever prepared Sutchi fillets? How did you prepare it?
1 cup (70g) Fresh bread crumbs
1 tbsp Chopped dill
1 tbsp Chopped flat leaf parsley
Dash Salt & Pepper
50g Melted butter
2 fillets Oceana Sutchi Fillet (thawed)
1. Preheat oven to 200C.
2. Mix bread crumbs, chopped dill and parsely together with salt and pepper. Add melted butter to bread crumbs and mix well.
3. Season fillet with salt and pepper on both sides.
4. Pack (2) onto the top of fillet and bake in the oven at 200C for 20mins or until fish is cooked.
5. Serve with lemon wedge and salad.