Aquatic treasures: Norizan (left) and her friend Haliza Hashim showing off the freshwater fish dishes they prepared for a cooking competition held in conjunction with the Let’s Eat Freshwater Fish and Aquaculture programme.
JOHOR BARU: Freshwater fish are often shunned by the uninitiated due to their “muddy” taste, but prepared properly, they can be both delectable and affordable.
For kindergarten teacher Norizan Ahmad, the key to eliminating the muddy and fishy taste that many people dislike is to soak the freshwater fish in tamarind water for about 15 minutes before cooking.
“I usually also wash the fish in a basin of water with lemongrass and lemon slices to completely remove the slime.
“The slimy mucus is what gives it the fishy taste that turns people away from eating freshwater fish. These are some of the tips I learnt from my mother.
“Many of my friends avoid (eating) it. However, when prepared well, the fish tastes delicious, has good nutritional value, and is leaner than saltwater fish.
“Although it takes slightly more time to prepare, it does not stop me from cooking it for my family often as they enjoy it, especially when I make my specialty dish of talapia masak kari utara,” she said when interviewed.
The 55-year-old also showed off her cooking skills in a cooking competition held in conjunction with the Let’s Eat Freshwater Fish and Aquaculture programme organised by the Fisheries Department at Aeon Bukit Indah here yesterday.
The mother of five added that, price-wise, freshwater fish was also cheaper by around RM10 to RM20 per kg compared with saltwater fish.
“It is good that the government is promoting freshwater fish to the public, as it will help to diversify the country’s food resources and give consumers a cheaper fish alternative,” said Norizan.
Singaporean tourist Amy Chow, who took the opportunity to sample some fish dishes at the event while shopping at the mall, said she was no stranger to freshwater fish as she often cooked them at home.
“My favourite recipes are ikan patin (silver catfish) steamed with shallots, ginger and fermented soybean paste, as well as deep -fried seabass with a dipping sauce of soy sauce, chopped onions and chili.
“I usually wash the fish with vinegar to get rid of the dirt and muddy taste. Freshwater fish is quite delicious when prepared the right way,” said the 55-year- old.
Kota Iskandar assemblyman Datuk Pandak Ahmad, who officiated at the programme, said the public was more familiar with freshwater species such as ikan keli (catfish) and ikan patin.
“The objective of the two-day roadshow was to promote and encourage people to consume a wider variety of freshwater fish, such as ikan baung (yellow catfish), which is popular in Segamat and also Pahang.
“Freshwater fish is not as popular in southern Johor, which is why the roadshow is being held in Johor Baru and I encourage the Fisheries Department to organise similar campaigns in other districts to further promote them.
“We want to show consumers that freshwater fish, mostly bred in Segamat, Pontian and Batu Pahat, is delicious when made into Johor style asam pedas and masak lemak dishes,” he said, adding that such cuisine could be promoted as a tourism product as well.Pandak added that other aquaculture products promoted at the event include mussels, oysters and ikan susu (milkfish) grilled in salt. Visitors got to sample the dishes prepared by participating vendors.
