Freshness is our number one concern.
Our Kukup farms, processes and delivers its premium barramundi right here in Pontian. To ensure freshness, we harvest our fish and vacuum-packed within hours of processing.
There are no long distribution chains to compromise the freshness and flavour of our fish.
We sell the best-tasting barramundi available. That’s a bold claim, but after one taste we’re pretty sure you’ll agree.
You’ll find our premium barramundi fillets and steaks to be mildly sweet and incredibly clean tasting. Thanks to the pristine ocean waters in which we farm our barramundi, our products have no muddy or “fishy” taste.
We feed this fish to our families, so we’re kinda fanatical about the quality of the water in and around our farm. We purposefully located our ocean enclosures in strong currents which keep clean, oxygen-rich waters flowing through them.
In addition to our clean waters, you can rest assured that we do not use any hormones or antibiotics to encourage the growth of our barramundi. We believe that the best way to grow robust, healthy fish is to simply feed them high-quality food and let them swim in a clean, natural environment.
Our barramundi eat nothing but top-quality fishmeal food, basically we feed our fish with small fries, which has little or no wet market value, caught from our Pontian shore.That means fish that are tasty and naturally high in heart-healthy and brain-boosting omega-3 and omega-6 fatty acids.
With The Fish Club, there is no slopping through the wet market to buy fish.
There’s no more lugging dripping bags of not-so-fresh fish home from supermarket. And you no longer need to worry about the fish in the sweltering boot of your car as you drive home.
Let us take care of everything. Premium fish, super fresh, delivered ice-chilled to your doorstep.
How To Make: Barramundi Fish Porridge
- ½ cup cooked rice
- 600ml chicken stock
- Water to adjust
- 1 tbsp minced ginger
- 3 dried scallops
- ¼ tsp pepper
- 100g barramundi fish/belly, sliced
Marinate with :
- 1 tsp shaoxing wine
- ½ tsp sesame oil
- Some salt
To serve with:
- Some fried fritters
- Some diced spring onion
- Some shredded ginger
- Some century egg, diced
- Combine chicken stock, rice, minced ginger and dried scallops in a pot to cook.
- Cover pot and allow to simmer on low heat after it has boiled, leaving a gap on the cover.
- Stir occasionally to prevent rice from sticking to pot. Adjust with water to cook till desired consistency.
- Stir consistently towards the end when reaching desired texture.
- Add pepper.
- Add fish slices.
- When fish is cooked, off flame. Serve porridge w fried fritters and century egg. Garnish with shredded ginger and diced spring onion.