Cooking fish in the jungle; the Orang Asli way- Part I

Meun is always on to safety

This is our first experience cooking fish in the jungle using the Orang Asli way. It’s like a Malaysian bush cooking crash course.  We have cooked and BBQ fish in the bush before but it normally involves some form of stove or metal grill. There’s also the process of cleaning the fish, seasoning it with salt and spices and wrapping them in some sort of aluminum foil or banana leaves.

This particular experience cooking fish in the jungle changed how we used to view bush cooking. Simplicity is often the best way to prepare food.

We were actually on a fishing trip with an Orang Asli guide. While the fishing was great, the intense sun and light breakfast soon took its toll on us. By noon time, my tummy was screaming food and I just needed to makan.

That’s when our Orang Asli guide suggested that we cooked some of the fishes we caught for lunch. Well…the 3 packets (1 packet per person) of nasi lemak is kind of ‘little’. By my standards, I would have finished all 3 packets by myelf. Okay then, fish it is…

Our guide was really quick and by the way he does things, it is obvious that the bush is his second home. The fire was up in minutes.

Soon, these fishes will be lunch

Our Orang Asli guide got the fire going in just a few minutes. The yellow container with water at the side is just in case the fire goes out of control

No pots, woks or fancy Trangia sets for this version of cooking. All it requires is a fire and some pieces of skewers. Life tree branches are used as skewers so that they don’t burn too easily. With a knife, we made sharp skewers and ‘stabbed’ the fish through…alive unfortunately.

Our Orang Asli guide stabbing the fishes with the skewers he made from green tree branches

Our guide actually did the whole process and we swore he would have done it blindfolded. We watched in awe (and a bit of horror) as the fish being skewered alive and un-gutted.

The skewered fishes are then roasted over the fire

The fire we had going was really hot. It wasn’t long before the fishes start to cook and there were sounds coming from the fishes. Some hissing and popping, crackling fish scales as the burn over the fire.

In less than 5 minutes, our fishes are well done.

We stood at the side watching the fishes cook. Admiring how comfortable the guide seems  working around the fire, checking on the fishes making sure they don’t burn. He told us his people have been practicing this way of life for hundreds of years. They go out to hunt (or fish) and would often cook and eat whatever they catch over an open fire just like this one. This exact scene may have been repeated over and over again and it’s his people’s way of life for hundreds of years. As outsiders, we felt we were really  fortunate to be part of something that’s so authentic and natural. Something that would otherwise be rehearsed or copied for the sake of it’s ideals and romanticism. This was the real thing.