Stream free On Demand
Shaun Micallef's Origin Odyssey
series • documentary
PG
series • documentary
PG
Fried fish on rice has been a culinary staple across East Asian families for generations, representing both sustenance and cultural tradition. For my family, it has been a constant on the dinner table, passed down through generations. This dish, in its simplicity, carries a much deeper historical significance shared by many families across the region, reflecting a tradition rooted in adaptability, resilience, and survival.
A long history of fried fish with rice
The dish at its core is humble — an oily fish, often mackerel or sardines, rubbed with salt and turmeric, then fried until crisp. This golden-brown fish, served on a bed of white rice, with a side of steamed or blanched greens, may seem basic, but its simplicity belies a long history. In many East Asian cultures, particularly those along the coastlines of Japan, China, and Vietnam, has long been a dietary staple, providing essential nutrients. The fish was usually sourced from local waters, cheaply and widely available. Frying was a quick way to feed a family, and often, stretch this vital resource in lean times.
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Sweet & sour whole fried fish
Sometimes, frying was a secondary cook. Fresh fish that was first steamed or cooked in other ways, would then be salted and fried to a crisp to preserve it, and have it available to revitalise for another meal. This not only enhanced the flavour but also allowed families to store fish longer before refrigeration became common. Across East Asia, the dish evolved in response to local environments and available ingredients, with spices like turmeric or pepper becoming common additions in places like Singapore and Malaysia.
In fact, you can , where they've adapted to the Australian market by using locally available fish such as snapper.
Fried fish on rice is not just comfort food, but has also been a source of sustenance for generations. Credit: Tammi Kwok
This practice of making the most of available ingredients is a common theme in many East Asian cultures. Particularly after World War II, as countries like Japan, China, and Singapore rebuilt themselves, dishes like fried fish on rice became and continue to be essential daily staples. These meals, though simple, provided not only nutrition but also a sense of stability during turbulent times.
As my parents grew up in Singapore, this tradition carried on. For my mum especially, the fried fish on rice became a weeknight staple. For my family, the dish was never just food. It represented the ability to make do with what we had, importance of family ties, and a sense of comfort. Even as my parents became more established and their situation improved, she continued to prepare this dish regularly, perhaps as a way of teaching me the value of simple meals.
These meals, though simple, provided not only nutrition but also a sense of stability during turbulent times.
Now, living in Australia, I find myself coming back to this humble meal; the practice carrying weight from generations before. What began as a means of survival for my grandparents has become a symbol of tradition and comfort for me.
In most cultures, food is a way to preserve family traditions and strengthen bonds between generations. Fried fish on rice, in all its simplicity, represents more than just a meal. It’s a reflection of the resourcefulness of countless families who have used this dish to sustain themselves through difficult times. Today, it stands as a reminder that even the simplest meals can carry the deepest meaning.
