Malaysia: Endau III - Good Food

One of the reasons coming to Endau for sure is for its seafood. The seabed here is of sand, compared to those of mud, fishes are said to be less delicious with tougher meat especially for those inhibiting at or near the sea floor. It is another story for those mid or top layer fishes, which taste much more better.

This is the most unforgettable one and you just can not get elsewhere - the shark's skin. As tasty as pork belly but not oily at all. It is told by my uncle even the most experienced fisherman may not know it is edible, not to mention knowledge about how  delicious it is. What we had was actually "recycled" from a shark head almost thrown away.

Another one you can't get else where - sea cucumber fried with deshelled prawn. The sea cucumber is not the common one, it is kind of spiny sea cucumber with some small spikes protruding from its body. It may sound queasy but I can guarantee you it is yummy.

Black-banded trevally (黑鰺, or more famously in Malay ikan Aji) cooked with Za Chai (榨菜, 四川菜, Szechuan Pickled Vegetable) soup. The meat of this Aji fish is slightly sour, cooked in the pickled vege soup is a perfect match. In Thailand, Aji fish is known as "cotton fish" (ปลาสำลี) and it is mostly deep fried served with sliced green mango in fish sauce.

Tofu with seafood topping

Remember that when I was young, blue crab here was much more sweeter and bigger in size.

Kung Pao Rock Lobster (琵琶虾, or in local Chinese known as 虾波, or sometimes jokingly refer to the cousin of real lobster)- the meat of rock lobster were used to imitate the more sought-after real lobster meat. It is said that the head and tail of the real lobster are recycled with the meat of rock lobster.

Steamed mud crab - not the specialty here

As said, seine-fishing yield good quality fish. Black pomfret from the seine-fishing boat, cooked in Chinese style curry  is unbelievable 鲜( savoriness , or in Japanese "Umami").

Pork Belly in thick sauce

Green Bean (四季豆)

One of my favorite - Teochew style steamed Silver Promfret. The best is around 700g and this one is slightly too big (meat is tougher), but the freshness and delicate texture is just superb.