Good for you…

I guess everybody knows that fish is good for you…and I guess that is the reason why it is getting more and more expensive. Ikan bawal hitam or black pomfret or what we call or-chio in Hokkien is now RM19.00 a kilo and the price fluctuates according to the season. In the past, it was less than RM10.00 a kilo and because it was cheap, it would be deemed a disgrace if it were to be served at a full 10-course Chinese sit-down dinner…

The above photo is actually for the benefit of Cleffairy who said that she did not know what an ikan bawal hitam looked like. ROTFLMAO!!! On the other hand, white pomfret or ikan bawal putih and what we call pek chio is similar in shape but not so dark. I would say it is silvery rather than white in colour, its flesh is softer and smoother and the fishy smell is not as strong. As for the cost, buying one these days will burn a hole in your pocket, that’s for sure!

Personally, I prefer the black ones despite the stronger taste. Though not quite suitable for steaming, it is good for cooking curry or assam or you can just fry it like this…

…and then you can make the sauce to pour over it – sweet and sour or perhaps fermented bean (tau cheo) or salted black bean sauce. Otherwise, you can make some thick assam kunyit (tumeric) sambal or sauce which is also very nice.

Another fish that I like very much is the ikan terubok (longtail shad) which costs a bomb as well these days – some RM20-30 a kilo. Imagine my delight that day when I found some at this fish stop next to the tuition centre where I am teaching selling for only RM15.00 a kilo. I bought two at RM17.70 only and cooked one…

My mother said that if I were to panggang (bake) it, I should not remove the innards…but I got rid of them anyway so that it would not be so messy when eating the fish. It is so easy to cook! You just wrap it in aluminium foil like this…

…put it in the oven or what is called the Tatung pot and turn on the heat/fire…

…and after around 30 minutes, the fish is cooked already…

It is best if it is lemak (oily or fatty) and if fresh, it will be so very sweet you can eat it just like that. Ooo…just look at all that Omega 3 and tasty juices that had seeped out of the fish! There is absolutely no need for any marinating or sauces, I assure you…but do watch out for the bones! LOL!!!