mackerel

Fish for the Week

We love fish as a family, and so it is natural that I would buy as much fish that I can get at the wet market for the weekly menu. From left to right in order of appearance.

A beautiful angoli which is not ang (red colour in hokkien) at all. It is a beautiful hue of gold streaks across its body. I bet it is delicious and I have plans to cook it in thai style. Can’t wait.

Next we have the family favourite, the white pomfret. We love it steamed teochew style with Kiam Chye, salted plums, dried shitake mushrooms and tomatoes. These are the main characters in the teochew style of cooking the fish. Ginger is a must and Chinese Parsley as garnishing is totally optional.

Third in line is the black pomfret, a mysterious fish of dark origins. Somehow I feel that since the fish is already somewhat dark, it should be cooked in a dark style. I propose a dark soy sauce with shredded ginger and rice wine to send off this mysterious fish.

Interestingly our next friend is the golden pomfret, a fish with a strong oily flavour and very meaty. Most people fry it until it is crispy but my plan is to do this fish in Hong Kong style with leeks and ginger. That I think would be delicious.

Next to it is the silver trevally, a very nice fish to steam the teochew style. In fact a lot of teochew porridge stalls have this fish. So happy to be able to find this one this morning.

Then comes the red snapper, a fish that works very well in a coconut flavored curry sauce with white cabbage and tau kee. Can’t wait to prepare this fish.

The last remaining two friends are the Selar and Kembong. They both belong to the mackerel family and are best if cooked with Chilli stuffed in its side. Read my Sambal fried fish recipe.

That’s all for introductions. Now the games begin.