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Spring Tomorrow
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Braised Leatherjacket Fish Recipe

It seems like the leatherjacket is usually not a preferred choice of fish for many. You don’t really see it on restaurant or tze char menus here in Singapore. Seldom see it at mixed rice stalls too. I wonder if it’s because it’s generally a low-priced fish so people tend to overlook it. Especially when there are other more sought-after options that are deemed as better quality fish.

But for me, I love the leatherjacket.

The texture of the fish is firm, almost like a cross between chicken and snapper except that it doesn’t have much flavour. It’s very affordable for home cooking and it is very easy to eat as the fish meat comes in thick chunks which don’t contain small bones. It doesn’t have any muddy or fishy smell too unlike some other types of white fish. And because of that, the leatherjacket is the perfect type of fish for the husband who doesn’t really appreciate eating a whole fish from head to tail like what some of us do.

As the leatherjacket meat is rather bland, you’ll need a robust-tasting sauce to go with it. And there is nothing better than having black bean sauce to boost the flavour. This delish Braised Leatherjacket Fish Recipe comes with a savoury gravy that goes very well with steamed rice. Give it a try!

Braised Leatherjacket Fish Recipe

Braised Leatherjacket Fish Recipe
2
  • 450g leatherjacket fish
  • 3 slices ginger
  • 1/2 tbsp dried fermented black beans, rinsed & bruised
  • 250ml water
  • 1 tsp dark soy sauce
  • 1/2 tbsp fish sauce
  • few dashes of ground white pepper
  • 1/2 tsp chicken seasoning powder
  • 1 tbsp Chinese cooking wine
  • 2 tsp olive oil
  • 1 red chilli, deseeded & sliced
  • 3 stalks spring onion, cut into 1-inch sections
Heat oil in pan and saute the ginger and black beans till fragrant.
Add leatherjacket fish, water and all seasonings. Bring to a boil.
Reduce heat and put the pan lid on. Simmer for 8-10 minutes.
Stir in chillies and spring onions. Serve with steamed rice.

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