I have no idea what is the English name of this fish. Looks like eel fish [muar hoo] with a flat sliver colour body. I used to hear my mum calling it ‘pek tua hoo’ in Hokkien dialect. [Feedback from reader - this fish is known as Silver Belt Fish].
This fish used to be a low priced fish that is fried until crispy and served with plain porridge for lunch. It has been years, we didn’t have this kind of fish for lunch and I now realized that the price has gone up substantially. The current price is about RM20.00 per kilogram.
Anyway, you can prepare this dish with any kind of fishes. Just fry them until cooked and crispy at the edges and pour the garnishing sauce over them. It is this lovely sauce that makes the fragrant fried fish tastes specially good.
The original recipe uses this sauce for crispy fried chicken which I will be preparing soon.
1 ‘pek tua hoo’ – head removed and cut into 2-3 inch pieces
¼ tsp salt
½ tbsp light soy sauce
1 tsp wine
Garnishing Sauce [mixed]
1 tbsp sugar
1 tbsp black vinegar
3 tbsp light soy sauce
1 tsp sesame oil
1 tbsp each chopped spring onions, red chilli, ginger and garlic
- Pan fry or deep fry fish slices until crispy and cooked through.
- Dish up on serving platter.
- Spread garnishing sauce over fried fish. Serve immediately.