百子櫃THE HUNDRED DRAWERS
Salted fish
鹹魚
Two grades: 梅香 is soft, fermented and pungent, for pork patties and fried rice; 實肉 is firm and meaty (threadfin is the classic), for the chicken and tofu claypot and for frying in a piece. Australian dried-seafood counters and Asian grocer fridges carry vacuum packs, and the jarred fillets in oil are usually the 梅香 kind.
Cautions: read first
- Fish is a mandatory-declaration allergen in Australia; very salty, so no extra salt once it is in.
Preparation
Dice and fry in a little oil first.
Origin
The Guangdong coast and Tai O in Hong Kong. The dried-goods shops in Chatswood, Hurstville and Cabramatta, or an online Asian grocer. If only one grade is there it does both dishes, with the 梅香 quantity halved.
Availability in Australia
Herbal shops / specialists
Australian name · salted fish (梅香 soft; 實肉 firm)
Where · Dried-seafood counters and Asian grocer fridges
What to ask for · Soft grade for the pork patty, firm for the claypot; the jarred fillets in oil are usually the soft kind
If it is not there · One grade does both dishes, with the soft kind halved
Where · Dried-seafood counters and Asian grocer fridges
What to ask for · Soft grade for the pork patty, firm for the claypot; the jarred fillets in oil are usually the soft kind
If it is not there · One grade does both dishes, with the soft kind halved
