(From left) Zainudin showing Kota Iskandar assemblyman Datuk Pandak Ahmad the cookbook at the event. Looking on is Malaysian Fisheries Department’s marine aquaculture branch chief Noor Hasmayana Yahya.
TO encourage more people to consume freshwater fish, Johor Fisheries Department has published a cookbook filled with delicious recipes to try.
Its director Zainudin Abd Wahab said the book took more than a year to compile, with assistance from Johor government.
“The objective of the cookbook is to promote freshwater fish, so that people feel less intimidated to cook it at home,” he said during an interview with StarMetro.
Johor Fisheries Department is trying to promote the consumption of freshwater fish with dishes such as Ikan Susu (milkfish) Grilled in Salt.
“Not many are familiar with ikan baung (yellow catfish), a type of freshwater fish that is popular in Segamat, and we hope to change that.
“We want to make the fish a household name.
“Much like how ikan patin (silver catfish) is usually associated with Pahang, we want people to think of Johor at the mention of ikan baung,” he elaborated.
Zainudin said the cookbook showcased 12 different Johorean recipes such as Ikan Baung Asam Pedas, Ikan Kelah (mahseer) Bakar Lemak Manis, and Freshwater Prawns Cooked in Butter Sauce.
Johor Fisheries Department staff members serving fresh oysters to the public at the event held to promote freshwater fish and aquaculture products.
The book, which is available for free, also features other freshwater fishes such as ikan lais, ikan sebarau and ikan tenggalan.
“Apart from the recipes, the cookbook includes photos of the fish to help readers identify the species as well as tips to eliminate the fish slime and ‘muddy’ taste,” added Zainudin.
Johor Fisheries Department launched the book during its “Let’s Eat Freshwater Fish” campaign held at a mall in the state, and visitors were given the opportunity to try various freshwater fish and aquaculture dishes for free.
Some of the dishes that were showcased were fresh oysters, Mussels Baked With Cheese, Ikan Baung Asam Pedas, and Ikan Susu (Milkfish) Grilled In Salt.
“Freshwater fish consumption is highly encouraged by the department as it helps to strengthen the country’s food security and resources.
“The increased demand for freshwater fish, mussels, prawns and oysters can also help generate more income for local breeders and entrepreneurs,” said Zainudin.
He added that the state’s fisheries sub-sector produced 25,770 metric tonnes of products worth RM553.6mil last year.
Haliza Hashim, one of the visitors at the event, is looking forward to trying some of the cookbook’s recipes.
“I am familiar with freshwater fish as I often cook it for family meals.
“One of my go-to recipes is Tilapia Masak Lemak Cili Api.
“The key to eliminating the muddy taste and slimy mucus is to soak the fish in tamarind water before rinsing it thoroughly.
“I learned these tips from my mother,” said the 45-year-old housewife.
She added that when the fish was prepared properly, diners could enjoy the tender flesh and unique taste.
Andy Tan, 38, said he often steered away from freshwater fish as he was under the impression that it tasted “muddy and fishy”.
“I was surprised by the taste of some of the fish dishes served at the event.
“Not only did they not have any muddy taste, they were quite delicious.
“I will be more open to eating more freshwater fishes in future,” said the businessman.
Nurul Nabila Muhd Huszaidi, who works as an emcee, also hopes to try more freshwater fish and shellfish in future.
“It was my first time trying fresh oysters, at the event, and I was surprised by the clean taste.
“I was also impressed that they were farmed in Johor.
“I hope more people will give freshwater products a try as this helps support the local economy,” said the 21-year-old.
The cookbook is in soft copy format.
Those interested in getting a copy of the cookbook can call the Fisheries Department at 07-5104 808 for details.
