Species:Patin Tinggi – A premium freshwater fish from Malaysia’s rivers and lakes
Key Characteristics:
Fresh & Wild-Caught – Sourced from sustainable aquaculture farms in Malaysia
Flavor Profile:Mild, delicate, and slightly sweet, with a smooth and rich taste
Texture:Firm and flaky, with a soft, tender flesh
Highly Versatile – Ideal for grilling, steaming, braising, and curries
Suitable For:
Grilling: Perfect for whole fish grilling, marinated with aromatic herbs, spices, and lime
Steaming: Steamed with ginger, garlic, and soy sauce for a light and fragrant dish
Braising: Slow-cooked in rich broths or coconut milk for a comforting meal
Curries: Great for Malay-style curries with spices and coconut cream
Soup & Hotpot: Adds a delicate richness to broths and seafood stews
Not Suitable For:
Raw consumption, best cooked to unlock its full flavor and texture
Overcooking, as it may cause the flesh to become dry
2. Why Choose Patin Tinggi?
✔ Mild and Slightly Sweet Flavor – A delicate flavor profile that enhances the natural sweetness of the fish. ✔ Firm and Flaky Texture – A tender and flaky texture, ideal for grilling and steaming. ✔ Versatile Cooking Methods – Suitable for grilling, steaming, braising, and curries. ✔ Sustainably Sourced – Responsibly raised in Malaysia’s clean, pristine freshwater environments.
3. Handling & Preparation Tips
Storage & Cleaning:
Keep Patin Tinggi at 0–4°C until ready to cook.
Clean thoroughly by removing scales, gills, and internal organs before cooking.
Cooking Methods:
Grilling: Coat with herbs, garlic, and lime, and grill for a smoky and flavorful experience.
Steaming: Steam with ginger, garlic, and soy sauce for a fresh and delicate flavor.
Braising: Cook slowly in a rich broth or spicy coconut-based stew for a tender and juicy meal.
Curries: Perfect for spicy curries with tamarind, turmeric, and chili.
Soup: Ideal for hotpot or seafood soups, adding delicate flavor to the broth.
🚫 Avoid:
Eating raw, as Patin Tinggi is best enjoyed cooked.
