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| Kachki Maach-er Jhol |
They're called whitebait in English and keski or kachki maach in Bengali. Compare the thickness of the translucent strips of onion in the picture above to the opaque, skinny whitebait.
I had whitebait for the first time at my sister, Rene's, home and she advised that to remove any fishy smell, the fish should be marinated in turmeric and garlic paste as soon as they're thawed. Stir-fried in onions and tomatoes, there's no need to add water to get a gravy because more than enough moisture is released by the sliced onions and tomatoes.
Mustard oil would be the best oil to use for this dish, but if it's not available vegetable oil would work just as well.
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| Frozen Blocks of Whitebait |
Whitebait comes in blocks of ice, three to a package, in the Vietnamese market. The package is labelled silverfish mainly because of the translucent, silvery colour of the fish. In some Asian markets the fish is called Chinese Whitebait.
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| Thawed Whitebait |
When they're thawed, whitebait look like silvery threads that are about 1 to 1-1/2 inches in length which turn white when cooked.
