October 1, 2012

Chee Ya Hu (Mullet Fish)

Another rare dish in KL...Deep Fried Chee Ya Hu (In Hokkien) or Deep Fried Mullet Fish

I used to have it when young in Penang, I am sure some of the fishing village would have it but seldom see this in KL. When I shared this with my friends in KL,...non can describe or imagine how it looks like...or to cook it.

Found this in Kuala Selangor. Out of dozen of stalls and only one stall is selling this ! This is how rare it is...the fish monger was telling me this fish is nice to eat, sweet but difficult and time consuming to prepare.

Well, It has been ages I was looking for this and was so dying to have it !...so,..Buy ! One kg was only RM5. Make sure you pick the fat ones...with the roe in it !

This is how it looks like !

Chee Ya Hu
The time consuming part was to remove the scales. Other than that...simple !

Preparation: Remove scales, wash, pat dry the fish, marinate with salt, pepper and Turmeric Powder and put aside for 15min. 

Heat up 1cup of oil, deep fry the fish in medium to high fire for 5-8min.

That's all folks !...Another beer food !

You can opt to make a dipping sauce to go with the Chee Ya Hu.

Just add 3shallots(sliced), 2tbsp Dark Soy Sauce, 1tbsp Light Soy Sauce, 2tbsp Calamasi Juice, 1tsp Sugar, 1tsp Belachan(toasted & pound) 

500g Chee Ya Hu
1tsp Salt
1/2tsp Pepper
1tsp Turmeric Powder

1cup Oil


msbery said...

I want to have it now, but which PJ pub got ? Tq

NyonyaChef said...

Haha,...cook yourself. It's so rare and time consuming to prepare I can't even find any restaurant or pub selling this