Chinchalok is a traditional Malay condiment made of fermented small shrimps or krill. It is bright pinkish in colour, has a pungent fermented smell (which can turn some people off) and a salty and mildly sour taste.

It is not common used in Singapore cuisine save with bbq seafood at hawker stalls as a savoury, spicy and tangy dip.

It was therefore rather surprising to see that Famous Treasures has incorporated this into their deep fried fish dishes. I was expecting a rather strong tasting sauce but their chinchalok was surprisingly mild with a very subtle savoury and tangy twist. The marble goby or soon hock was fresh, flaky and succulent.

Overall, this was a highly enjoyable dish.