How To Cook Boiled Fish

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Boiled fish is product of a method of preserving fish for later use. It is a simple process of boiling the fish with some flavorings. The basis ingredients used are salt, water and tamarind peel. Some people add vinegar to get firmer texture. Boiling process will alter the taste of the fresh fish a bit as flavorings are added in the process. The types of fish which are usually used to make the boiled fish vary, but the most common are tuna and sardine, and also Indian mackerel. 

Purpose
There are many purpose or you may say benefits of boiling fish before storing it. Some of the benefits are as below.

Preserving the fish
The main purpose of boiling fish is to preserve it from becoming bad, for those who do not own refrigerator. But it must be re-heated daily to prevent it from becoming bad in the next day. 

Preserving the taste and texture of fresh fish
The other purpose of boiling fish is to preserve the taste and texture of the fresh fish before keeping it in the fridge. By boiling the fish we don't need to keep it in the freezer, and this may save the fish taste and texture from being ruined by the cold temperature of the freezer. Frequently, fish become duller in taste and firmer in texture when stored in the freezer after one day. This will affect the taste of our cooking and may disappoint the fish buyer if they really wish to eat the fish tasty and delicious. 

To eliminate 'fishy' smell
Some people cannot stand with the smell of fish therefore they avoid eating it. Boiling may reduce or eliminate the fish smell as tamarind peel and salt is added in the process. However, correct amount of salt and tamarind peel or vinegar must be used in order to eliminate the smell of the fish and if not, the fish may still has the 'fishy' smell. 

To add flavor to the cooking
Boiled fish gives additional flavor to cooking compared to raw fish. Boiled fish curry or fried boiled fish has extra flavor from salt and tamarind peel. The longer the boiled fish is kept, the denser the flavor will be. Boiled fish that has been boiled with extra water will also contain fish stock, which is in the form of jelly. This fish stock will gives extra flavor to the cooking, especially curry. 

This boiled fish is often used to make curry, gulai, and fried boiled fish. For certain types of fish, it is used to make laksa soup. It is also can be used to make vegetable soup and fried rice, and also fish floss. The broth that been produced while boiling the fish can be used to enhance flavor in fish curry and gulai. 

Ikan Rebus ( Boiled Fish ) 

Ingredients
  • 500 gram fish of choice
  • 5 teaspoon of salt
  • 7 medium sized tamarind peel
  • 1/2 palm sugar (optional)
  • 1/2 cup of water
Method
  • Add in cleaned fish in a pot.
  • Pour in the the salt evenly.
  • Add tamarind peels in the pot, put in between the fishes, and spread evenly as possible.
  • Spread in the palm sugar.
  • Pour in the water.
  • Boil for 15 minutes or until the fish is cooked. 
  • Cool and refrigerate. 



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