Welcome To Seafood Restaurant At Pasir Gudang

The journey begin...

Welcome to our seafood restaurant blog...

In this blog, we will show you the most popular visited place for eat sea food around Pasir Gudang area which include Pasir Putih, Kong - Kong and Masai. 

The attached video below will show you a bit about what we want to show

Our Official Video...

Enjoy it !!!

Know Your Seafood

Hello ! Another fun and easy understanding to know the seafood. Read the diagram carefully to grab your attentions. :)

Eat right, wisely choose

Responsibility to both.. your health and the marine ecosystem

Choose wisely

Is Raw Seafood Are Save To Eat?

Raw Seafood

Keeping it Safe: from Market to Mealtime 

Follow these key tips below when buying, storing and preparing fresh, raw seafood:

At the market: 

• Be sure fresh seafood is properly refrigerated below 40°F or well-packed with ice.
• Look for fish with shiny, firm flesh and no overly "fishy" odor.

In your fridge: 

• Keep fresh fish well wrapped or in air-tight containers for no more than two days.
• Store fresh, pasteurized or smoked seafood between 32°F and 38°F; store live clams, crabs, crayfish, lobsters, mussels and oysters in well ventilated containers. 

During preparation:

• Keep raw and cooked seafood separate, including using separate cutting boards.
• Wash hands, cutting boards, plates and utensils thoroughly between handling raw seafood and any ready-to-eat food.

Dining Out Advice
There are a plethora of well-liked raw and undercooked fish and shellfish items on menus today. For healthy individuals, these foods can generally be consumed safely when they’re from reputable restaurants or markets that use fresh, high-quality ingredients and follow proper food safety practices. But be aware of these menu items, especially if you’re in the “high-risk” category, since they contain raw or undercooked seafood: sushi, sashimi, raw oysters or clams on the half shell, ceviche, crudo, gravlax, poke, tuna tartare and tuna carpaccio.

more informations, click >>>  HOME FOOD SAFETY

Butter Prawns

Ingredients:

• 1 pound tiger prawns, fresh or frozen
• 1 cup oil, for poaching prawns
• 1 stick (4 ounces) unsalted butter
• 1 sprig curry leaves, or to taste (each sprig has about 16 leaves)
• 1 teaspoon Chinese rice wine or dry sherry
• 1 teaspoon granulated sugar
• 1/4 teaspoon chili paste with garlic, or to taste
• 3 tablespoons unsweetened coconut milk
• Black pepper, to taste
• 2 tablespoons chopped fresh cilantro, for garnish

Method:

Rinse the prawns under warm running water and pat dry with paper towels. Remove the shells from the prawns but leave on the tails.

Heat 1 cup oil to 350 degrees. When the oil is hot, add the prawns. Briefly cook the prawns in the hot oil until they turn pink (about 1 minute). Remove and drain on paper towels.

Melt the butter in a wok or heavy frying pan over medium-high to high heat. Add the curry leaves. Cook briefly, then stir in the oil-poached prawns, Chinese rice wine, sugar, and chile paste.

Stir-fry for about 2 minutes, then add the coconut milk. Heat through. Taste and sprinkle with black pepper, if desired. To serve, garnish the butter prawns with the chopped cilantro leaves.

Each serving contains: Calories 354, 2 g Carbohydrates, 19 g Protein, 30 g Fat, 237 mg Cholesterol, trace Fibre, 210 mg Sodium, 210 mg Potassium.

Thai Seafood Soup (Tom Yum Malay)

Ingredients:

• 6 cups good-tasting chicken stock
• 12 medium raw shrimp, shells removed
• Other seafood of your choice: fresh mussels, scallops, crab, or sliced fish fillet (up to 1 handful of each)
• 1 stalk minced lemongrass*, OR 2.5 to 3 Tbsp. frozen or bottled prepared lemongrass (or see substitutions list)
• 2 kaffir lime leaves*
• 4 cloves garlic, minced
• 1 tsp. galangal OR ginger, grated
• 1-2 sliced red chilies OR 1-2 tsp. Thai chili sauce*
• optional: handful of fresh mushrooms, sliced thinly
• 1 medium tomato, cut into thin strips
• other optional vegetables: handful baby bok choy
• 1/2 can (14 ounce) thick coconut milk (not 'lite')
• 2 Tbsp. fish sauce * (if you don't like the smell of fish sauce, see substitutions list below)
• 1 Tbsp. soy sauce
• juice of 1 lime
• 1 tsp. sugar
• 1/4 cup fresh coriander (cilantro), roughly chopped

Preparation:

1. Pour stock plus lemongrass and lime leaves in a deep soup pot over medium-high heat. If using fresh lemongrass, also add the upper stalk pieces for extra flavor. Bring to a boil.
2. Add garlic, galangal/ginger, chili, and mushrooms (if using). Reduce heat to medium and simmer 2-3 minutes, or until mushrooms are soft.
3. Add the shrimp, any other seafood you're using, and tomato plus baby bok choy (if using). Simmer over medium heat 3-4 minutes, or until shrimp turns pink and plump and mussels have opened. Scallops, crab, and fish should all be firm to the touch and no longer translucent.
4. Reduce heat to medium-low and add the coconut milk, fish sauce, soy sauce, lime juice, and sugar. Stir well to combine and gently simmer until hot (do not boil at this point). Taste-test the soup for salt and spice, adding more fish sauce instead of salt (I usually add 1 more Tbsp.), or more chili as desired. If too sour, add more sugar. If too spicy for your taste or if you'd like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.
5. Serve in bowls with fresh coriander sprinkled over. For an extra hit of flavor, you can also add some Thai chili sauce, either store-bought or the homemade version: Nam Prik Pao Chili Sauce Recipe. ENJOY!

Steamed Fish in Malaysian Seasonings

Ingredients

Serves: 4 

• 1 medium sized fish, make 3 slits diagonally on both sides of the body
• 1 pinch salt, to taste
• 1 pinch white pepper, to taste
• 2 tablespoons light soy sauce
• 1 tablespoon fish sauce

• 1 teaspoon sesame oil
• 2.5cm ginger, cut into thin strips
• 2 stalks coriander leaves, cut into 3cm lengths
• 1 small lemon, slice in rings

---

Directions

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

1. Clean the fish and season with salt and white pepper. Place fish on lightly oiled glass plate.
2. Quickly whisk the soy sauce, fish sauce and sesame oil together then pour the sauce over the fish.
3. Sprinkle the strips of ginger and half of the coriander leaves over the fish. Arrange a few slices of lemon on top.
4. Place the fish in a steamer over rapidly boiling water. Cover and steam for about 20 minutes or until fish is done.
5. Serve on a serving platter, garnish with the leftover coriander leaves and pour the cooking liquid over.

Crispy Deep Fried Sotong (Calamari)

Ingredients:

4 large squids

1/2 cup plain flour

1/2 cup corn flour

1/2 tsp salt

1/2 tsp ground black pepper

pinch of paprika and cayenne pepper

vegetable oil for deep frying

Method:

1. Wash the squid and remove the tentacles. Clean out the inside of the squid and pull out any remaining intestines and the hard membrane. Cut out the squid's beak and eyes. This can be a bit squishy but it's easier just to but below the eyes. Cut the squid into 1cm rings and half the tentacles.  Dry the squid with clean tea towel and make sure all the moisture dried out. 

2. Prepare the other ingredients in a bowl. Toss the squid in the flour mixture and set it aside.

3. Heat the oil for deep frying. The oil has to be really hot to get the squid to be crispy. You'll have to cook it really fast in the hot oil. Shake off any excess flour and add the squid in small batches to the oil so that it will be crispy. Cook until is is golden and crispy. It should take about a 1-2 mins. Remove it and drain over paper towels. You can serve it with all types of sauces but our favourite is mayonnaise.

Sweet and Sour Fish Recipe

Crispy deep fried fish fillet and sweet sour sauce made with tomato sauce and vinegar. Quick and Easy steps.

Recipe for Sweet and Sour Fish

Sweet and Sour Fish Ingredients : 

• 2 cups of sliced fish (Tilapia or Dory)
• 1 cloves garlic, grated
• 1/2 tbsp of ground ginger
• 2 tsp of lemon lime
• 1 tbsp salt
• 1/2 tbsp of white/black ground pepper

Sweet and Sour Fish Dipping Ingredients : 

• 3 tsp of corn starch/tapioca flour
• 3 tbsp of rice flour (you can skip and change with corn starch)
• oil for frying
• 1 egg, put in a bowl then beat it.

Sweet and Sour Fish Sauce Ingredients :

• 2 cloves garlic, thinly sliced
• 1/2 cup of onion, thinly sliced
• 2 tbsp tomato sauce
• 2 tbsp chilli sauce
• 1 tbsp plum sauce
• 1 cup of mixed red, green, yellow capsicum cubed - deep fried in hot oil for 10 seconds
• 1/2 cup bombay onion cubed - deep fried in hot oil for 10 seconds
• 1 cup of carrot, sliced then steamed (optional)
• 2 pcs of tomato, sliced - deep fried in hot oil for 10 seconds
• salt to taste
• sugar
• 1 cup of water
• 2 tbsp corn starch mix with water for thickness
• olive or vegetable oil for cooking
• 1/2-1 tbsp vinegar or to taste

Method:

1. Mix together fish ingredients in a bowl, then let it marinate for approx 30 minutes or more.
2. Take a piece of fish at a time, wrapped with egg first and then flour (corn starch+rice flour). Bring it to hot oil. Deep fry fish slices untill golden brown and crispy. Drain and set aside.
3. In a pan, saute garlic, onion with little bit of olive oil under low heat for 5 minutes.
4. Add water, tomato sauce, chilli sauce, plum sauce, vinegar, salt and sugar, stirring occasionally until sauce reduced.
5. Add carrot, bell peppers, onion cube, tomato, mix it.
6. Lower the heat. Add corn starch moderately to thicken the sauce.
7. Turn off the heat. Pour fried fish to the sauce before serving. Do not over mixed.
8. Serve dish immediately with other dishes and steamed rice.

~Types of Fish~

Barramundi

Lates calcarifer

MALAY: Siakap putih

HOKKIEN: Siakap

CANTONESE: Siakap

SIZE: 200cm (max); 150cm (common)

REMARKS: Also called Giant seaperch, Asian seabass, Cock-up.

Crimson snapper

Lutjanus erythropterus

MALAY: Jenahak pucat

HOKKIEN: Ang sai

CANTONESE: Hoong see

SIZE: 81.6cm (max); 45cm (common)

REMARKS: Also called Crimson seaperch, Saddle-tail perch, Rounded snapper.

Bluespotted stingray

Dasyatis kuhlii

MALAY: Pari lalat

HOKKIEN: Harng ngah

CANTONESE: Po yuee

~Types of Cuttlefish,Squid & Octopus~

Cuttlefish

Sepia spp.

MALAY: Sotong katak

HOKKIEN: Joo hu

Common Squid

Loligo spp.

MALAY: Sotong biasa / Cumit-cumit

Octopus

Octopodidae spp.

MALAY: Sotong kurita

CANTONESE: Paht chao yuee

~Types of Mollucs,Clam,& Shellfish~

Granular Ark

Anadara granosa

MALAY: Kerang

HOKKIEN: Hahm

CANTONESE: Hahm

SIZE: 9cm (max); 6cm (common)

REMARKS: Also called Blood cockle.

Korean Hard Clam

Meretrix lamarckii

MALAY: Kepah

HOKKIEN: Kapah

CANTONESE: Kapah

SIZE: 7cm (max); 6cm (common)

Obtuse Horn Shell

Cerithidea obtusa

MALAY: Siput sedut

HOKKIEN: Balitong

CANTONESE: Balitong

SIZE: 6.0cm (max); 5.0cm (common)

REMARKS: Also called Obtuse hornsnail.

Green Glauconomya Mussel

Glauconome virens

MALAY: Siput cangkul

SIZE: 7.0cm (max); 5.0cm (common)

REMARKS: Also called Seagreen mussel.

Caltrop Murex

Murex tribulus

MALAY: Siput Duri

HOKKIEN: Chee leh

SIZE: cm (max); cm (common)

~Types of Prawn~

Ornate Rock Lobster

Panulirus ornatus

MALAY: Udang karang

HOKKIEN: Ling heh

CANTONESE: Loong hah

SIZE: 50cm (max); 30cm (common)

REMARKS: Also called Tropical rock lobster.

Indian Banana Prawn

Fenneropenaeus indicus

MALAY: Udang kaki merah

SIZE: 240cm (max); 180cm (common)

REMARKS: Also called Redleg banana prawn.

Giant Tiger Prawn

Penaeus monodon

MALAY: Udang harimau

SIZE: 33.6cm (max); 28cm (common)

~Types of Crab~

Crucifix crab

Charybdis feriatus

MALAY: Ketam karang

SIZE: 20cm (max); 16cm (common)

HOKKIEN: Hong kah chee

CANTONESE: Fong kah hai

REMARKS: Also called Coral crab.

Blue swimmer crab

Portunus pelagicus

MALAY: Ketam laut, Ketam renjong

HOKKIEN: Chee

CANTONESE: Fah hai

SIZE: 20cm (max); 17cm (common)

REMARKS: Also called Flower crab.

Orange mud crab

Scylla olivacea

MALAY: Ketam batu

HOKKIEN: Ceehm

CANTONESE: Yook hai

SIZE: 18cm (max); 15cm (common)