A friend of mine invited me to bring the king of river fish in Sarawak, Unforgettable, to the Johor restaurant on a Jinru flight.

It is not an easy task to introduce the king of Sarawak's river fish. The main difference between wild and bred fish is that in the wild environment, they often forage for windmill fruits as they swim upstream, so their flesh is Q-bouncy, full of grease, and has a faint fruity flavor; while in the bred ones, the environment of the fish pond is also important, and the fruits that are fed to them also determine the taste of the fish. This is full of learning, I only practitioners and gourmet mouth to understand some.

For those who can't forget the fish, steaming is the best. Fish scales can also be used for crispy frying and become a table delicacy called Pepper Salt Fish Scales.

The fish head pointed, head and back convex; fish head and back of the connection outside the presentation of a small hump, there is also a clear fish belly. However, there are too many close relatives to forget, and it is not easy to distinguish them carefully. These fish include the guillotine fish (including the golden guillotine, red guillotine and blue guillotine), the green bamboo fish, and the sultana fish, which are also quite similar.

Of course, many gourmets who have eaten the fish have been impressed by its reputation. Even the gourmet Mr. Cai Lan said, "The fish is unforgettable, and the price is also unforgettable".

#Sarawak cuisine #King of Sarawak River Fish #Empurau