A single pack of fish can go further than one dinner with a little planning. Threadfin, known locally as ikan kurau, has mild, tender flesh that suits steaming, pan-frying and simmering alike, which makes it easy to stretch across several meals. Remember, by portioning a pack of threadfin fillet as soon as it arrives and planning the order you cook it in, you can serve three different dishes during the week without the meals feeling repetitive.

Portioning the Pack Before You Start

Planning begins the moment you open the pack. Dividing the fish early keeps it fresher and makes each meal quicker to prepare. A few steps help set up the week:

• Check the total weight and divide it into three portions based on how many people each meal will serve.
• Keep the thickest, most even piece for steaming, where texture and appearance matter most.
• Set aside smaller or uneven pieces for dishes where the fish is cut up or flaked.
• Pat each portion dry, wrap it tightly and label it with the date and the planned dish.
• Refrigerate the portion for the first meal and freeze the rest if they will not be used within a day or two.

Raw fish is best cooked within one to two days of purchase when kept in the fridge, so freezing the later portions helps maintain quality.

Three Meals From One Pack

Cooking the dishes in a set order lets you use the freshest fish where it shows most and save frozen portions for recipes that are more forgiving.

Meal One: Steamed Threadfin With Ginger and Soy

The first meal makes the most of the fish at its freshest. A healthy steamed fish recipe with ginger, spring onion and a light soy dressing lets the natural sweetness of threadfin come through. Place the fillet on a shallow plate, top it with ginger slices and steam over rapidly boiling water until the flesh turns opaque and flakes easily. Finish with spring onion, a drizzle of hot oil and soy sauce. Serve with rice and stir-fried greens.

Meal Two: Pan-Seared Threadfin With Vegetables

For the second meal, a crisp, golden surface offers a change in texture. Thaw the second portion overnight in the fridge, pat it dry and season it with salt and pepper. Sear it skin-side down in a hot pan with a little oil until crisp, then turn it briefly to finish cooking. Serve it with roasted vegetables, a simple salad or mashed potatoes for a Western-style plate.

Meal Three: Threadfin Fish Porridge

The final portion works well in a comforting bowl of porridge, where smaller or uneven pieces do not matter. Simmer rice with water or stock until soft and creamy, then add thin slices of fish at the end so they cook gently without breaking apart. Season with ginger, white pepper and a dash of sesame oil, and top with fried shallots or spring onion. Once the fish has been checked for stray bones, the porridge is also suitable for young children and older family members.

Keeping the Week on Track

A little forward planning keeps all three meals running smoothly. Thaw frozen portions in the fridge rather than at room temperature, and avoid refreezing fish once it has thawed. Preparing sauces, toppings or vegetables in advance can shorten cooking time on busy evenings. If plans change midweek, a frozen portion can easily be swapped into a different dish, since threadfin adapts to most simple cooking methods.

One Pack, Three Plates

Planning three meals from one pack of fish comes down to portioning early, matching each piece to the right dish and cooking in an order that uses the freshest fish first. A steamed dish, a pan-seared plate and a warming porridge offer variety in flavour and texture while making full use of every portion.

Reach out to Catch of the Day to stock up on threadfin fillets and plan your meals for the week.