At the table
Take a small portion with a fork or spoon, gathering fish, potato and egg together. Share by serving onto individual plates. Watch for fish bones and stones in whole olives.
Contains fish and egg; it is not vegetarian. Ask about bones and the actual recipe if allergies matter.
This version has black pepper but no chili; black-pepper aroma is separate from chili heat. Garnishes vary.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
The balance of fish, egg and potato varies. Coriander, black olives and extra crisp potato shreds are finishing options.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory salt cod, mellow onion and olive oil, with black-pepper aroma.
- Chili heat
- Texture
- Flaky fish and soft egg with potato shreds that range from crisp to softened.
- How it’s made
- Prepared salt cod is flaked and cooked with sautéed onion; fried potato shreds and egg are mixed in until the egg sets.
The balance of fish, egg and potato varies. Coriander, black olives and extra crisp potato shreds are finishing options.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Macau.
About this regional connection
Macau: Portuguese-style dish in Macau; not exclusive local invention.
Ask if they have it first
请问你们有薯丝炒马介休吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A Portuguese-style Macau dish
This account describes a tradition or story, rather than an established historical fact.
马介休 means salted cod here. In Macau’s Portuguese-style cooking, this dish is also called bacalhau à Brás: fish, potato and egg are combined into spoonfuls rather than served separately.