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.

STORAGE INFORMATION

ADDITIONAL INFORMATION