Try fresh water fish for a change

What say you on the issue below?

MANY may not fancy fresh water fish dishes because of the earthy smell.

To some people, the fresh water fish, such as ikan keli, ikan patin, ikan haruan, ikan puyu, ikan lampan and tilapia are considered to be of low quality compared with the more expensive fish from the sea like ikan tenggiri, ikan merah or bawal.

Yet as food is based on personal preference, the fresh water fish is popular among some, especially for kampong-style dishes.

Spicy offering: Sambal udang made using large prawns.

They will open their eyes in delight when gulai tempoyak ikan patin, ikan keli bakar or goreng berlada or even masak lemak ikan lampam are mentioned.

“These fresh water fish are not only fresher as they are available locally but are also cheaper than most sea water fish.

“What is more important is that we are supporting our local produce as well by promoting fresh water fish,” said chef Kamal Baharain Mustaffa, Intekma Resort & Convention Centre executive chef.

This year the hotel has decided to make fresh water fish its main attraction.

Kamal and his team have prepared various dishes using the fish and prepared kampung style.

Tempting: Kamal serving Nasi Berempah Harum with Gulai Kawah.

When it comes to the unpleasant smell of the fresh water fish, Kamal said he used lime juice or asam jawa to rid the fish of the smell.

But for those who still hesitate to try the fresh water fish, there are plenty of other dishes to choose from the buffet line.

There are more than 100 dishes in seven sets of menu which are changed daily.

“Like in the previous years, we are opting for a pasar malam concept so people can get most of their food freshly prepared at the stalls around the swimming pool,” he said.

A must-try: Grilled lamb which has been cooked to perfection by the hotel’s chefs.

There are a dozen stalls set up around the hotel’s swimming pool offering ikan bakar, murtabak, rojak, pisang goreng and a variety of noodles.

Guests can also enjoy the gulai kawah, soup and nasi kawah piping hot from the kawah (large wok).

They can also indulge in a wide variety of ulam, sambal and kerabu from the buffet line.

Another must try dish from the hotel is the whole roast lamb.

Kamal said the lamb was marinated in a concoction of a special blend of spices overnight before being cooked.

“We serve the lamb with our own home-made sauce in addition to the normal mint sauce. For a local touch, we have air asam which is made out of tamarind juice, chilli, sliced tomato, onion and kerisik. It is simple but goes very well with the meat,” he said.

In addition to the air asam, customers can also enjoy the lamb with a sauce made of soy sauce and chili.

The buka puasa promotion at Intekma Resort & Convention Centre is available at RM42nett per person throughout the fasting month.

Both the poolside and the banquet hall can accommodate about 1,000 people during the buka puasa.