Page 217 - The Guide To Sarawak

THE GUIDE TO SARAWAK
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Seafood
Sarawak’s mighty rivers and lengthy coastline ensure there is a wide variety of fresh fish
and seafood available throughout the year, albeit with a somewhat reduced choice during the rainy season. An abundant and varied supply of lobsters, rock lobsters, crayfish, crabs, clams, mussels, prawns, shrimps and squid is matched by a huge selection of freshwater and sea fishes. Whether caught
by large deep-water trawlers or coastal Malay fishermen, all are delivered fresh to a ready market every day.
Seafood prices are very reasonable compared to the other states of Malaysia, and there are literally hundreds of eateries dotted around the countryside and the cities catering solely for
the seafood lover. Cooking styles are predominantly Chinese, with imaginative use of unique local ingredients, to create
The seafood restaurants of Kampung Buntal, Kuching, are famous for their small and sweet-flavoured chilli crabs.
Delicate ambal (bamboo clams) are served with curry in West Malaysia, but are at their best steamed, Sarawak-style, with Chinese wine.
seafood dinners fit for a king.
The State’s rarest and most exclusive fish are found in the fast-flowing headwaters of the mighty Rejang River - the empurau (Bornean mahseer) and the semah (Semah masheer)
- with local gourmets ever- ready to pay hundreds of ringgit per kilo for their delicate, creamy flesh. The sea fish most sought after by visitors is the terubok (Toli shad), especially prized when salted.
An evergreen seafood favourite – shelled prawns fried in oatmeal and served with a creamy butter sauce.
Dried and salted fish and squid
are important and hugely popular ingredients, especially during the monsoon season when fresh fish are harder to find.
Baked giant river prawns are one of the highlights of a Sarawak seafood dinner.
Gourmets travel to Sibu from all over Sarawak to enjoy the unique Foochow-style prawn noodle soup.