Delicate and delicious Organic jade perch is now available locally

MALAYSIANS will now get to enjoy jade perch (fei chui pan in Cantonese), a new organically grown fish species that originates from Australia. Extraordinarily high in Omega-3 oils, it is a popular fish in a number of Asian countries.

Omega-3 is essential for promoting proper nervous system and mental function, and maintaining healthy cholesterol levels.

Research has proven that the high intake of 0mega-3 fish oils can reduce the risk of cardiovascular disease, Doctors recommend 400mg of Omega-3 at least twice a week to reduce the risk of heart attack.

Jade perch is organically grown with patented technology to ensure "clean" fish tree of harmful mercury and disease. OM3

Fish (Asia) Sdn Bhd, a subsidiary of Protech Yu (Asia) Sdn Bhd, markets this fish in a joint-venture with Goldish Berhad.

Jade perch, a freshwater river fish, gets its name from the distinctive greenish colour along the top of its body when light is "efiected off the scales. In Australia, it is mown also known as striped perch.

During the launch and food-tasting of the fish dish at Isthmus restaurant in Kuala Lumpur. Protech Yu chief operating officer long Kheng Loong expressed confidence hat Malaysians would enjoy this novelty ish because "it is easy to cook, healthy, and tee of contaminants due to the Protech lquaculture system used to breed it". With lelicate flesh, it is also being promoted as m ideal fish for the health-conscious, young children and pregnant women.

Jade perch is marketed under the OM3 fish brand, which promises consumers healthy fish products and is synonymous with fish nurtured in environmentally friendly conditions. It is available in selected supermarkets, organic shops, restaurants and hotels in the Klang Valley. Priced at RM44.90 per kg, the fish is vacuum packed and sold in 500g frozen packs. Mature fish
can reach up to 2kg or 3kg and such bigger fish are supplied to hotels and restaurants.

Goldish head of corporate investment Colin Ng said the jade perch is now being reared in Kuching under a pilot project managed by Protech Yu for about two years. He added that about gM10mil has been set aside to build an integrated facility in Kuala Kubu Baru, Perak, which will include processing and logistics in the farming of the fish.

Yong said the Kuala Kubu Barn farm can supply jade perch commercially by the end of October.
The fish is farmed under the land-based aquaculture technique known as the fish protech controlled aquaculture system (fishProtech CASk which has been successfully commercialised in Australia for over two decades. Protech Yu is the master licensee of the system in Asia.

Invented by Australian entrepreneur and engineer Johan Don, the system is a proven aquaculture technology of rearing andbreeding of freshwater and marine fish in indoor tanks using a fully integrated, climate-controlled, water management system.

In Australia. fish sold under the fish Protech CAS brand command a premium in the marketplace. The system produces organically farmed fish guaranteed free of chemicals, antibiotics and other pollutants.

Fish bred using this technology are said to be free from diseases commonly associated with other outdoor aquaculture methods. It uses treated water, organic feed and specific pathogen-free fingerlings.

Don. who is CEO of Fish Protech Australia. said: "The jade perch has been organically grown in Australia since 1999 and the Australian barramundi (sea bass), since 1988."

The jade perch's rich natural oils and soft flesh make it easy to cook. It is said to have a high Omega-3 oil content, that is. 2.4g for every 100g of flesh, which is far higher than what the Atlantic salmon yields (1.8g for every 100g).

At Isthmus. a fine Asian cuisine restaurant in Mid Valley City, jade perch is served in two innovative ways. Kudos to head chef Mohd Zaini Sand for his excellent dishes. In the starter, Steamed Jade Perch Parcel, the fish fillet is wrapped with Chinese cabbage to retain its tenderness and then steamed. Chinese cooking technique is employed to infuse the dish with light flavours of soy, ginger and sesame oil for fragrance.

The main course, Teriyaki Jade Perch with Bean and Pea Sprout Salad, is a must-try. The fish is pan-seared in olive oil and further grilled with Teriyaki sauce, giving it a delicate sweet taste reminiscent of grilled unagi. It is served with bean and pea sprout salad and topped with wasabi mayo.

Fine wine to go with the food - Dinner serves to introduce winery to Malaysia

Fine wine to go with the food
Dinner serves to introduce winery to Malaysia

FOR centuries, wine producers have used whatever techniques they had at their disposal to adapt to the tastes of the consumers of the time.

Perfection is sought in every aspect of the process, in which modernity, experience and tradition all play a part and nothing is left to chance.

"Every little job performed by the Mallets is done for the same reason," said Hugues Mallet of Chateau Haut-Maco, which produces wines from the heart of the Cotes de Bouts appellation in the Bordeaux region,

The estate has been a family vineyard for four generations and is today under the management of Hugues and his sister Anne who inherited the property from their father Bernard Mallet.

The Chateau Haut-Maco label, which is making its first inroads into Asia and Malaysia, can lay claim to be the first iff the region to experience this new generation of wines,

Since the early 1970s, the natural balance of the wines is maintained year on year and, during each winter, the vines are pruned accordins to the "guyot double" method, which is the first step in determining the yields.

Hugues and sommelier and restaurant owner Sebastian Le Francois recently introduced the label at a wine dinner at La Terrasse,

Hugues kept the guests captivated with his sleek preview of the four labels complemented by a hearty four-course dinner.

Before each course is served, Le Francois would attract the attention of the guests by clinking wine glasses and Hugues would then give a little background on the label.

The first course on the list was the Pate De Pate Prescopf (Pork Brawn Ten'Joe and Green Salad), pork meat mixed with boiled gelatine then cooled and served with green salad and complimented by the Chateau Haut Maco 2006 Clainet, a combination of mainly red wine and a little bit of white wine

"The quality of the wine comes, above all, from the quality of grapes in the vineyards and the soil in which the vines are planted," Hugues said.

The second course of Bisque De Crevettes (Prawn Bisque) was served with the Chateau Haut Maco 2003, a red wine with a light and pleasant taste.

The Boeuf Bourguignon De La Ville Hamon (Beef Stew in Red Wine Sauce) was complemented by the Chateau Haut Maco 2001 Cuvee Jean Bernard, the pride of the Haut Maco vineyard.
Hugues said the average production of this label was only 22,000 bottles per year to maintain its exclusivity in remembrance of the Mallet brothers, Jean and Bernard, who previously operated the property in the 1970s.

Dessert for the evening was the Gateau ? Chocolat Et Sa Glace Vanille (Chocolate Cal and Vanilla Ice Cream) with the Chateau Hal Cremant De Bordeaux.
Like the cake, the wine had a specific blen aged in vats and in two to three-year-old ba rels for five to eight months depending on the year. The wines are enjoyed by people wt appreciate the typical suppIeness.

LA TERRASSE 13, Jalan Berangan, Kuala Lumpur (Tel: +603 21454964
Business hour: 11am to 11pm daily except Monday. Sunday 9am-5pm