{"id":8100,"date":"2017-03-10T03:00:18","date_gmt":"2017-03-09T19:00:18","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=3543"},"modified":"2019-08-30T15:11:27","modified_gmt":"2019-08-30T07:11:27","slug":"local-fish-guide-foodies","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/local-fish-guide-foodies\/","title":{"rendered":"Every Foodie’s MUST-HAVE Guide to 10 Common Local Fish"},"content":{"rendered":"

\"FoodieAfter several requests from our readers, we have finally got round to creating our very own ‘Every Foodie’s MUST-HAVE Guide to 10 Common Local Fishes’! It took a while to take the photographs and put everything together, but here is it, our list of the top 10 most common local fishes that every self-proclaimed and self-respecting foodie must know. Because these local fish all feature extensively in our Singaporean and Malaysian cuisine, and more likely than not, you will be consuming\u00a0some of this delicious\u00a0local fishes at some point or another\u00a0in the next two weeks!\u00a0By the end of this guide, you will know which local\u00a0fishes goes into your Nasi Lemak, Fishhead Curry<\/a> and Fishball Noodles!<\/p>\n

To make this easy and fun to read, there won’t be any technical jargon, scientific names and that sort of thing which you can easily find elsewhere and others have already done a very good job with it. Instead we will focus on ‘local knowledge’: like why these\u00a0fish have a ‘claim to fame’ in our local cuisine, and\u00a0the colloquial names for these fish, which can be confusing because some of the fish has many names that may or may not suit their description!\u00a0We will also tell you the key things to look out for, so you can easily identify each fish when you see it. And finally, we will also tell you the general cooking method for each fish.<\/p>\n

This guide is written in a\u00a0fun and\u00a0light hearted style, so we hope it will be\u00a0an easy, fun and non-technical read for the average Singaporean and Malaysian foodie.\u00a0We\u00a0hope this simple guide can allow more people (especially those who seldom go to the wet market) to better appreciate local fishes and understand their role in our local cuisine. Maybe we will even succeed in persuading you to\u00a0venture out to your nearest wet market to test out your newfound knowledge, who knows?<\/p>\n

Note: The list is not in any order of importance. Also, we left out Parang Fish, which used to be very popular for Yu Sheng and Raw Fish Porridge, but has now diminished drastically in popularity since the\u00a0GBS infection outbreak scares in recent years.<\/p>\n

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1. INDIAN THREADFIN<\/strong><\/h1>\n

Also known as:<\/strong> Ngor Her (Hokkien),\u00a0\u5348\u9c7c Wu Yu or \u9a6c\u53cb\u9c7c Ma You Yu (Mandarin),\u00a0Ma Yau Yu (Cantonese), Ikan Kurau (Malay)<\/p>\n

Claim to fame:<\/strong> The “go-to fish”<\/em> for weaning\u00a0babies and lactating mothers. The bone,\u00a0when\u00a0boiled with green unripened\u00a0papaya as a soup, is a milk booster especially for mothers who have a low supply of breast milk.<\/p>\n

Price:<\/strong>\u00a0$50 -$60 \/kg<\/p>\n

Interesting Trivia:<\/strong><\/p>\n