Ikan Kurau Salted Fish
- Ikan Kurau salted fish, also known as threadfin, Ngor Her (Hokkien), 午鱼.
- Ikan Kurau salted fish is preserved by salting and drying, unlike Mui Heong salted fish whereby it is preserved by fermentation and salting. Hence, Ikan Kurau is drier than Mui Heong.
- Ikan Kurau’s fish head can be cooked with curry to enhance the flavour of the curry fish head dish.
Commonly Known as
- Ikan Kurau Salted Fish
- Mergui dried fish, Mergui Salted Fish
- Ikan Kurau Masin
Salted Fish Fried Rice
Adding salted fish to the fried rice enhance the flavours of other plain ingredients like eggs and plain rice, turning it into a favourite dish amongst many Asians.
Bean Sprouts with Salted Fish
Stir fry bean sprouts and bean curd with salted fish will introduce its salty flavours to the bland bean sprouts and bean curd.
Preparatory methods
- Cut the Ikan Kurau into smaller pieces before cooking it. Consuming a whole piece can be extremely salty.
- If you want to reduce the salt content, you can wash or soak the fish prior to cooking it. Do ensure it is dry if you intend to deep fry it.
- Ikan Kurau tastes best after deep frying, as you get to savour its crunchy and salty taste. It is best taken with plain rice or porridge.
How is it Sold?
