2008年2月21日星期四

Nile perch (Lates niloticus)


The above Nile perch (Lates niloticus) is sold in NTUC fairprice. It is a species of freshwater fish in family Latidae of order Perciformes. It is well known for its tender white flesh and delicate flavour, it is boneless and easy to prepare. It contains hightest Omega -3 It is widespread throughout much of the Afrotropic ecozone, being native to the Congo, Nile, Senegal, Niger, and Lake Chad, Volta, Lake Turkana and other river basins. It also occurs in the brackish waters of Lake Maryut in Egypt. Originally described as Labrus niloticus, among the marine wrasses, the species has also been referred to as Centropomus niloticus. Common names include African snook, Capitaine, Victoria perch (a misleading trade name, as the species is not native to Lake Victoria), and a large number of local names in various African languages.

Lates niloticus is silver in colour with a blue tinge. It has a distinctive dark black eye, with a bright yellow outer ring. One of the largest freshwater fish, it reaches a maximum length of nearly two metres (more than six feet), weighing up to 200 kg (440 lb). Nile perch are sexually mature at 3 years of age and spawn most of the year. They can produce around 16 million eggs at a time. Females mature at 50 to 80cm, dependant on locality and environmental conditions. After laying the eggs, they provide no parental care.

Adult Nile perch occupy all habitats of a lake with sufficient oxygen concentrations, while juveniles are restricted to shallow or nearshore environments. A fierce predator that dominates its surroundings, the Nile perch feeds on fish (including its own species), crustaceans, and insects; the juveniles also feed on zooplankton.

Ways of cooking

Bake, barbecued; broiled, fried; poached or steamed,

I have check that Nile Perch are found listed in Kosher list

also listed in the article Kosher passover price list - PDF

Nile Perch, Baked Cantonese-Style (P, TNT)
Source: adapted from "Jewish Action," Winter 2004 edition, by Helen Nash
Serves: 4

1" piece fresh ginger root, peeled and cut into thin slices
4 flounder fillets
Kosher salt
3 tbsp. soy sauce, lite
3 tbsp. dry white wine
2 tsp. sesame oil
1/2 tsp. sugar
Freshly ground pepper
3 scallions, including the green part, cut into 2" julienne strips-match sticks

Preheat the oven to 400°F.

Scatter half of the ginger root on the bottom of a baking dish that is large enough to fit the fish. Lightly season the fillets, with salt and pepper. Fold the ends of each fillet underneath itself to form a small rectangular packet. Per author--The silvery connective tissue should be on the inside of the packet).

In a small bowl, combine soy sauce, wine, sesame oil, sugar, and pepper. Pour this mixture over the fish and scatter the remaining ginger and scallions over it.

Cover the pan tightly with foil, and bake in the center of the oven for 15 minutes or until the center of the fish has changed color. Spoon the sauce and the scallions (without the ginger) over the fish and serve.

Author's Notes:
This is an easy dish to prepare and serve. You can pre-plate it, served over a bed of steamed rice combined with peas, snow peas or sugar snaps. Or you can serve it in the dish that you baked it in, with rice and vegetables on the side.

Poster's Notes:
I couldn't find any ginger root so I used ginger powder.

The original recipe called for flounder.

I used Tamari sauce for the soy sauce. I used toasted sesame oil for the sesame oil.

I made this recipe last night with Nile Perch and not folded up. My husband thinks it could use some crushed garlic and a bit more pepper than I used. The first time I make something, I try to be cautious.

Posted by Adina Rosenstein