Star Q
ii. STPM 2013
iii. Speaking Activities
I don't know what you call this fish in English, but it is really a tasty fish. Even though it has many fine, small bones, it is much sought after, not only because of it's taste but because of the fact that is seldom available here. As many may already know, Terubuk (as it is called in Bahasa Malaysia) can be prepared in many ways including Asam Pedas.
As for me, I prefer this fish to be simply fried with the scales still intact. Once fried, the scales become very crispy, and when eaten hot, you feel as if you are eating fish chips or 'keropok'. As far as I know, this is the only fish that can be prepared this way, other than 'Jelawat' the fresh water fish, which I once had at my father-on-law's place, who once used to rear fresh water fish! And, Terubuk when simply fried like this, goes so well with Air Asam. Yum!
For the fish
- 1 Terubuk, about 500 g
- 1 tsp salt
- 1 tsp turmeric powder
- 2 cups vegetable oil
Clean the fish, but leave the scales on. Meanwhile, heat the oil in a wok. Rub the fish with the salt and turmeric. Fry the fish until cooked. Set aside.
For the Air Asam
- 4 shallots, sliced
- 4 green chillies, sliced
- 1 ginger torch bud, sliced
- 1 golf-ball size tamarind pulp
- 3/4 cup water
- 1 tsp powdered shrimp paste
- 1/2 tsp salt
- A pinch of sugar
Use the water to extract tamarind juice from the pulp. Stir in the powdered shrimp paste, salt and sugar until diluted. Then add in the shallots, chillies and ginger torch bud. Serve immediately with the fried Terubuk.
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