Ikan Empirang

Fried salted Empirang is a welcome side dish or even a main dish for many Iban farmers in the ulu.  When deep fried, bones and scales are crunchy and can be chewed. Good source of calcium too.


Photos : Above and below -- Fried ikan empirang at home. Great with hot rice and simple jungle vegetables.



Ikan empirang is a very outstanding fish to find in any Sarawak fish market. And it will delight any consumer looking for good fish for the prepapration of umai. It is especially well loved by the Melanaus whose traditional food is umai.

The fish is glistening yellowish orange in colour and is flat, at only about 5 cm. big. It is not an expensive fish as it is bony and thin. But its flesh is sweet and tasty.

When sliced very thinly, the bones would no longer be a problem and would be soft enough not to get stuck in the throat. So one should not be worried about the bones when preparing this local umai in Miri, Sibu or Kuching where empirang is easily found.

Very often it is served as part of an array of dishes for Economy Food, or as part of a platter with nasi lemak.

Ikan empirang is also salted in Miri and taken home to the Ulu where often good protein is no longer easily available. Slowly there is a change in local ulu diet as fresh food, fresh meat, exotic meats are getting rarer.

A meaningful social research should be made to analyse changes in diet, food preferences and causes of the changes.