Malaysians ‘live to eat’ which is probably why food in Malaysia is more than just a gastronomic adventure. It’s a way of life. Who can blame them?

Living in a country of culinary delights, sights, smells and flavours tempt one’s taste buds 24/7! From humble street stalls to chic eateries and gourmet restaurants, Malaysia’s great variety of cuisines truly reflect the unique diversity of the country’s cultures. Delightful experiences are cooked up leaving one wanting more!

The Sultan fish, also known as ‘Mad Barb’ (‘Jelawat’ in Malay) and Leptobarbus Hoevenii its scientific name, is a native freshwater species found in rivers of Malaysia, Thailand and Laos. Very popular during the 1970’s and 80’s especially in Chinese restaurants, the fish ironically doesn’t have a Chinese name.

High in Omega-3 oil, the fish can reach up to 60 cm long. Boasting a very delicate flesh which offers a unique sweetness, pleasant savoury or umami taste despite the bones. The most exquisite part is the belly where a layer of fat just under the skin melts beautifully when steamed. For the fish connoisseur, it is recommended that the fish consumed be a minimum of 1.5kg as the bones are more easily visible. The flesh, more delicate for a cotton-soft but firm texture.

The majority of Sultan fish are now farm-raised. Wild specimens can sell for several thousand ringgit. As a result, they are overfished and have become rare in the wild, which further increases their value and the incentive for local fishermen to catch them.

Wild Sultan fish also feed on fruit figs (‘buah ara’ in Malay) that drop into the river from nearby trees. It is this process which enhances the fish’s unique sweetness and umami taste.

Malaysian Jelawat are whitish silver with a bigger body and belly while the Thai Jelawat have red on its tail and the fins beneath.

The Sultan fish is also known for its rarity, excellent quality, taste. Much enjoyed by all food connoisseurs this fish is bestowed the title “King of Fish”.

Prepared by a Chaîne News Online Staff Writer
Researched from various sources. E&OE