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沙君 Swa Jiam Malaysia (500g)

$13.00

Price incl. GST (9%) $1.32
Product Details

Swa Jiam (also spelled Swajiam or Swa Jiem) is a type of fish commonly found in Malaysian and Southeast Asian cuisine, known for its mild flavor and firm, white flesh. The fish is commonly recognized by its elongated, cylindrical body and silvery appearance.

In Malaysia, Swa Jiam is a popular fish for a variety of cooking methods due to its tender meat and versatile flavor profile. It is typically prepared in the following ways:

  1. Grilled (Ikan Bakar) – Swa Jiam is often marinated with a mix of turmeric, chili, garlic, and other spices, then grilled to perfection. Grilling the fish brings out its natural flavors and adds a smoky char to the tender flesh.
  2. Steamed – A favorite preparation is steaming the fish with ginger, soy sauce, and other herbs. This method preserves the natural flavors of the fish, making it a healthy and delicious dish, often garnished with spring onions and fried shallots.
  3. Fried – Swa Jiam can be deep-fried, either whole or in fillets, to create a crispy, golden exterior while keeping the fish tender inside. It’s often served with a side of sambal (spicy chili paste) or a simple dipping sauce.
  4. Sambal – The fish is sometimes cooked with sambal, a spicy, savory chili-based sauce, which infuses the fish with a strong, flavorful punch. This dish can be served with rice, making it a popular meal.
  5. Soup or Stew – Swa Jiam can be cooked in light broths or stews, often with herbs like lemongrass, ginger, and other spices. This allows the fish to soak in the aromatic flavors of the soup, making it a comforting dish.
  6. Curry – The fish is occasionally used in curries, particularly those with a coconut milk base, creating a rich, creamy sauce that complements the mild flavor of the Swa Jiam fish.

Swa Jiam is favored in Malaysia for its delicate taste and versatility, making it a common choice in both home-cooked meals and restaurants. It’s enjoyed for its ability to absorb flavors, whether in grilled, fried, or cooked forms. This fish is widely available in wet markets and seafood restaurants throughout the region.