Hello folks: I will be in Singapore and Bangkok in Sept and just wonder what type(s) of dried fish I should purchase for stock. I love Japanese dashi’s umami but am likely allergic to the charcoal that is used to smoke the bonito. Therefore, I would like to know if there are good substitutes in Southeast Asia and where to buy them. All suggestions are welcome!
Thank you!
This is a pretty wide topic. There are so many types of fish. What do you like?
Dried smelt and dried anchovy are pretty popular
![image](https://cdn.hungryonion.org/original/3X/a/0/a07b9b156bbb176c3697845dbe8a4a16911c3408.jpeg)
Dried cod is another one
![image](https://cdn.hungryonion.org/original/3X/4/3/4317f1e7a4f8881f0e18943dc8327988ca651e88.jpeg)
I like dried flounder
![image](https://cdn.hungryonion.org/original/3X/2/f/2ff35ffa071d9427dd301f7b2fc34a4bdcfa4e30.jpeg)
Have fun.
(assuming you want to go outside of dried Bonito)
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Definitely ’ Dried flounder '…together with shrimp eggs, the heart and soul of a great Cantonese style won-ton noodle broth. Again, for best result, roast fish over open fire…not necessarily coal. Gas stove top would do!
Dried cod ( chopped into small pieces ) is great for making Peanut and pork bone rice congee!
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Thank you. May I ask which types of these are closest to bonito?