Footsteps - Jotaro's Travels: YummY! - 3 kg Tilapia @ Joe Wong Bak Kut Teh

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3 KG TILAPIA FISH @ JOE WONG BAK KUT TEH
Segambut, Kuala Lumpur, Malaysia - July 2014

Large Tilapia Fish (those above 2 kg. each) are not easy to come by. They are a rarity, but a delicious rarity.

"Chin-chai Steamed 3 kg. Tilapia at Laomazis.

I normally don't like Tilapia (except for those at the Rawang Tilapia Wantan Noodles) but when I was introduced to a beautifully done and tasty 3 kg. Tilapia at Laomazis in Jalan Ipoh; I was on the look out for more.

Thick blubberly skin of the large Tilapia.

While the small Tilapias' flesh are soft and sort of slimy, the flesh of these huge ones are firmer and tastier. The best part of the larger fish are their thick skin - chewy soft with a bit of creamy fish fat. Laomazis does not have these large Tilapias on their menu everyday, one will have to call up to check and order.

Since then I have been on the look out for these large Tilapias. It was to be almost six months later that I got to taste another 3 kg. Tilapia. This was when my buddy Tailim (of the hApPy HaPpY blogs) took me to a place in Segambut that proudly displayed that they specialize in these large fish.
Oddly, the name of the place is called Joe Wong Bak Kut Teh. Hah! It takes a meat eatery to make this large fish available!

After having made our orders, I made my way to to kitchen, where Joe Wong himself showed me the fishes, just out from the freezer. Looking at them up close was a thrill, they are certainly large, with some weighing up to 4 kg. That's a table-spoon and an adult hand in the photo above, the tile pieces are a foot long each. So this particular fish must be close to a foot and nine inches long. What a Whopper!

We just had the front of the fish - head and stomach portion. Even then it took up the whole tray. Steamed with some bean paste sauce added after it was good. The meat was good; tender but not to soft. The garnishing of some cut chilli and ginger strips add a little spiciness to the flavour.

The best part of the fish is the blubbery fat at the bottom of the stomach, creamily licking good!

This being a Bak Kut Teh place we of course did have, er.... Bak Kut Teh.
It was passable, nothing to shout about. The soup was a bit thin and lacking the strong herbal scent and taste.

Next came what looked like an interesting dish : Stir Fried Pig's Oviduct. Yet the looks belied the dish; it was tasty and chilli spicy but I found them to be to tough and hard to chew.

The stir-fried Pig's Tendon was of similar taste and tough too. Perhaps they should have boiled both the oviducts and tendons longer to soften them.

In short, the other dishes were not up to mark. Go there for the mainstay dish - the 3 kg. Tilapia!

On the walls are hung banners showing the menu and pricing (Note: pricing is at date of this blog). The above is for the Tilapia fish head dishes.

The menu & price list for fish head, fish tail, fish fillet, etc.

The menu & price list for other items like Oyster Porridge, Oviduct, Pig Sinew, Tofu & Meat Roll.

JOE WONG BAK KUT TEH RESTORAN
1, Jalan Segambut Tepi, 51200 Segambut, Kuala Lumpur, Malaysia.
Tel.: +6012-254 5194
Face Book Page: https://www.facebook.com/pages/Joe-Wong-Bak-Kut-Teh/345617695462388
GPS: 3.184716,101.678761
Hours: 7:00 am to 3:00 pm & 7:00 pm to 10:00 pm.

View 3 Kg. Tilapia @ Joe Wong Bak Kut Teh in a larger map

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