Mui Heong Salted Fish
Commonly Known as 梅香咸鱼, Ikan Masin Tenggiri, Salted mackerel fish, Salted Batang Fish
Did you know?
- Mackerel fish used to make Mui Heong Salted Fish (梅香咸鱼).
- Mui Heong Salted Fish origins from Guangdong province (广东省) in China.
- Mui Heong Salted Fish is first fermented, after which it is cured using salt. Hence, the meat is soft and has a special fragrance.
What can Mui Heong Salted Fish be used for?
Steam Minced Pork with Salted Fish
This is the favourite dish of all time. By steaming the Mui Heong Salted fish together with Minced pork, the pork can soak up all the fragrance of the salted fish, and all the juices will be infused in the pork, making it a perfect dish with white plain rice! Recipe here.
Steam Pork Belly with Salted Fish
It is similar to the minced pork version, except that the Pork Belly is used, which has slightly more oil and fats from the pork belly.
Mui Heong Sesame Oil Chicken
This is the least heard of dish. Basically the main ingredient is chicken, cooked with ginger and sesame oil. Mui Heong Salted Fish is added at the last steps to add flavour to the dish.
Where to buy Mui Heong Salted Fish in Singapore?
Most wet markets carry this salted fish, but not all stalls carry this. SGDriedGoods has been selling this salted fish for many years, and the salted fish is cut fresh in front of you, hence you can select the portion you want.
History
It originated in Guangdong, China in the 15th century. It is understood that the earliest name of the Meixiang salted fish is "Moldy Fragrant or 霉香 ". It was a pickled product that was accidentally discovered when the coastal residents of Guangdong, specifically Taishan, used sea salt to preserve freshly caught marine fish when trying to test its ability to be preserved given the poor economic times then.