We had some fried salted fish left from a gathering and we decided to make fish floss with it. I remember how my mother made chicken floss from all the chicken breast meat she collected for a week from my first week of confinement which consisted of one chicken a day.
The fried fish was already quite tasty but we prepared sliced dried chillies, shallots, garlic, some ginger, two stalks of lemongrass, a few spoons of brown sugar.
The fish meat was pounded in the lesong first to break down all the bones and the fried skins too. All the other ingredients were also pounded and then turned into a paste to be fried in a wok. The slow cooking will ensure a very dry fish floss which can last for quite sometime.
The fish meat was about 1 kg. I added this to the aromatics and started stirring. The resulting dried fish floss is very tasty. Actually when we do make fish floss, we do not actually need to have only one kind of fish e.g. tenggiri or duai. We can use a mixture of salted up river or fresh water fish. Good fish can also be used to make goof fish floss.
We must never waste good food.
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