On Aug 1, 7:46*pm, R Y > wrote:
> On Jul 31, 4:51*pm, Sqwertz > wrote:
>
> > I finally succumbed to curiosity and bought a couple of those dried,
> > split fish you see hanging around in the Chinese markets. *The
> > temptation was so great I bought two - and they're not cheap. *$12
> > for one from the refrigerated section wrapped in cellophane (a
> > croaker of some sort - pretty meaty), and 17 or $18 for one that
> > unrefrigerated but twice as big. *I also got a 6-pack of small,
> > whole croakers - about 2.5oz each.
>
> > Am a correct in assuming that these will be fermented as well, not
> > just salted and dried?

No.
>
> > And of course the age-old question: What the heck do you do with
> > them? *I plan on making stinky salted fish fried rice (with minced
> > chicken and shredded lettuce), but I can only eat so much of that.
>
> > -sw
>
> Chicken and salted fish fried rice is pretty much the standard thing
> to do with salted fish.
>
> You can also flake some up and fry it, then use it as a topping for
> congee, etc.
>
> I mostly just flake it and fry it, then use it to top freshly cooked
> rice.
>
> When you fry it, don't forget to turn your vent on. *Or you can heat
> up some oil in a pan, carry the pan outside, and then add the fish.
> It's really smelly (we've always called it "stinky fish" in my family

My grandmother made a sort of ground pork steamed meat loaf with a
changing variety of flavorings and ingredients (water chestnuts,
scallions, mushrooms, chiles). She mixed in a bit of dried fish
sometimes, with more scattered/garnished on the top of the loaf. I
ate it only a couple of times, the fish was pretty strong stuff. -
aem