Tuesday, 31 August 2021

Pan-Fried Hamachi Fillet with Pasta Aglio e Olio


Introducing WholeFish, an online seafood business purveying a wide collection of fishes from batang to cod and groupers, pomfrets to threadfins and seabreams. Before it is sold, every single fish has been meticulously inspected and is verified to be Grade A by a fish expert. With the pronounced freshness and incredible texture, all the fish needs is a simple sauce for a wholesome meal. 

Here are some seafood which I’ve ordered from WholeFish

Packed neatly and delivered in a Styrofoam box filled with ice chunks 

You’ll get a complimentary herb bag with every purchase as WholeFish believes that the freshest fish is best cooked with the freshest herbs.

Enjoy 10% OFF the total bill on your first order on 🌐 https://www.wholefish.sg (excluding promotion items) when you cart out with the promo code <BAK10>

I’ve chosen the Hamachi Fillet for my recipe sharing today. Widely known outside Japan as Hamachi, the Japanese Amberjack is one of the iconic sushi fishes alongside salmon and tuna. It is rich in protein, vitamin B, D and E, and minerals such as potassium and phosphorous. Besides being popularly used in raw sushi dishes, it can also be grilled to bring out the flavour and the luscious fat that melts in your mouth. A versatile fish which can also be used on soup. 

Scan the barcode to shop

Here’s sharing my recipe which I’ve simply pan-fried the Hamachi Fillet to go with pasta of your choice. 

Pan-Fried Hamachi Fillet with Pasta Aglio e Olio

Ingredients: (serves 3)
600g hamachi fillet 
200g-300g pasta of your choice (I used Spinach Fettucine) 
some chopped spinach
6 cloves garlic, thinly sliced
1 stalk parsley, chopped
1 stalk Chilli, chopped 
extra light olive oil 
salt and freshly ground black pepper to taste

Methods: (refer to cooking video in my Instagram post here

1. Washed and trimmed away bones and belly liner. Slice into 1.5cm thickness and 
marinate with salt. Set aside for 30 mins. 

2. Pan-fried with olive oil until golden brown. Set aside. 

3. Blanched the chopped spinach, set aside.

4. Cook pasta till al dente as per package instruction. Set aside.

5. Heat up olive oil in pan, add in chilli & garlic and sautéed until garlic is golden brown. 

6. Transfer the pasta to the sauté pan and mix the pasta well with the garlic sauce. 

7. Add in salt and pepper to taste. (Optional: add in grated parmesan cheese for an even greater taste) 

8. Serve with the pan fried hamachi fillet and blanched spinach. Enjoy!

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