Bombay Duck (Bombil)
アヒルじゃないよ魚だよ！ムンバイの海風を感じる強烈な匂いと旨味の白身魚
Description
Has 'Duck' in its name, but actually a long thin white fish (Harpadon nehereus) caught in the Arabian Sea. Very high in moisture, enthusiastically loved in Mumbai as dried fish or spicy fried food.
Classification: For Maniacs,Seafood,Intense Flavor
Shops selling Bombay Duck (Bombil)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Bombay Duck(Raw or dried)
Instructions
- Open fresh Bombay Duck, remove innards, press with a weight to firmly remove moisture (*essential as it has high moisture).
- Season with turmeric, chili powder, garlic-ginger paste, lemon juice.
- Coat in rice flour or semolina (Rava) batter, shallow-fry in generous oil until the outside is extremely crispy into 'Bombil Fry'.
Learn more Substitutes, pairings, tips
Key spices
Turmeric、Chili powder
Substitutes at Japanese supermarkets
Smelt or greeneyes (as soft white small fish sub)
Pairing
Bombil Fry, Fish Curry, Beer
Trivia
[Hardcore] Named during the British Empire when dried fish transported by rail (mail trains called 'Dak') from Mumbai (Bombay) emitted an intense stench, leading Brits to call it 'smelling like Bombay's Dak (mail)'.
Eating tips & etiquette
[Unique Eating] Boldly bite from head to tail into Bombay Duck fried crunchy outside with rice flour and gooey like jelly inside, washing it down instantly with beer!
Allergen
Seafood