Foochow Poo Muang Ngi
Fuzhou people like to eat shark and sea eel, better known as Muang Ngi
These are sometimes
salted and used in Foochow Delicacies, usually soups
many of the local Foochow also cook these,
especially those elder generations
Muang Ngi is yellow in colour
as shown in the cut chunk in my photo below.
As the name implies
these sea eels are long & weigh from 4-10 kg.
So, normally they are sold in chunks in the market.
Muang Ngi is meaty,
with a lot of bones.
Fortunately, these bones are long and can be easily removed.
Foochow people in China
scrape the meat from the sea eels to make into paste.
Thereby, use it to make the famous
Foochow Fish Balls
These Fish Balls are special
because it has pork filling inside!!
Another popular way of cooking the sea eel
is to fry it in rice wine residue or 'chow'.
If you are lucky
you may still be able to order it,
in a few of the restaurants in Sitiawan
A simple dish
but loved by many of us.
Poo Muang Ngi
1 chunk muang Ngi
chow (rice wine residue)
salt & pepper to taste
corn flour for coating
1. remove the centre bone. Slice the muang Ngi lengthwise so that you will not
cut across the bones. This way the bones will remain long and can be easily removed
while eating. Cut into the size of your fingers.
2. marinate fish with chow, salt & pepper to taste, leave aside.
3. heat up 1 cup oil for frying
4. coat fish pieces with corn flour, shaking off the excess flour. Fry in hot oil,
turning to make sure it cooks evenly.
5. remove when cooked, serve.