Mom calls it "ang mak leng" in Teochew. Cause that's what Grandma calls it. "Ang Mak Leng" is translated to "Red Eyed Dragon". Sounds really regal, huh? But in fact, it is an inexpensive fish. Precisely because of that, Mom grew up eating this fish. Hence she loves it even till now.
I haven't eaten this fish for a while. At home, it's usually steamed .... and then the hard skin and scales need to be removed before eaten.
Steamed red fish with the skin and scales
Steamed red fish, undressed ... my very own "naked" fish
At home, we eat the fish, dipped in fermented soy bean sauce or
Taucheo and chopped birds' eye chilli.
Taucheo with birds eye chilli
Today's fishes were really fresh and sweet. And because they were steamed with the skin on, then the flesh is moist ... and yum. No oil at all, so healthy. Hence, I like it too. :P
So colourful on the table! Can they be found in Miri fish market?
ReplyDeleteI suppose they can. It's a common fish. :))
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