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| Fried Wolf-Herring |
The Wolf-Herring or Ikan Parang as known in Malaysia is flavourful and tasty when fried. This same fish is also used in many different cuisines but the most famous is in the making of fish balls. I only know one way of cooking this fish. That is rub with fine salt and fry.
And my grandmother would rub the fish with tamarind juice and fry until crispy. The fish after frying is the most flavourful and tasty. And usually served with nasi lemak (coconut milk fragrant rice) in the Baba Nyonya community. I find this wolf-herring fish only sold in Asian groceries and mostly the South Asians are the only ones that cooks with it.
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| Fried Wolf-Herring |
I think the reason why not many people like this type of fish is because the wolf-herring is kind of bonny. That is why I fry it to crisp. So that we eat the fish bone and all. I can do a meal simply with fried wolf-herring and a bowl of steam rice. The joy, taste and flavour from this fried fish cuisine just out weigh risk on getting chocked with a fish bone. Because, it taste better than any kind of fish cake or fried fish ball. But, if you were eating this for the first time, be very careful. Like my grandmother used to advice, when eating fish, must be very careful and don't talk or you might get chocked with a fish bone.
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