Ingredients: fish, dried (bombay duck)
description
Bombay duck, despite its name, refers to dried lisardfish. The fish are hung on racks and dried in the sun. It has a strong odour and best stored in an air-tight container in the fridge. The dried fish is fried until crisp and added to stews and soups. My favourite way to eat Bombay duck is stir-fried with rice vermicelli and purple yam – delicious!
substitutes
Any type of dried fish
availability
Asian speciality shop
Tags: bombay duck, dried fish, fish
