Occasionally you may get very small ikan kuning, up to 10 cm in length, from the market. The meat is very thin and little meat to eat, but if fried till crispy, you can...
(0 votes, average: 0.00 out of 5)
Scale of fish is removed simply by scraping it in the opposite direction, ie from tail to the head. Using the fish scaler or knife always make the scales flying all around, on your...
(3 votes, average: 5.00 out of 5)
These 2 kinds of fish is best pan fried with oil and serve by dipping into ketchup and eaten with plain rice porridge. This is really simple dish, ideal for a quick lunch. Ingredients...
(1 votes, average: 4.00 out of 5)
The fry fish is the same as the basic fry fish, and we added soya sauce gravy to go with it. Most fish is ok for this cooking, but I particularly like threadfin (午鱼)...
(1 votes, average: 5.00 out of 5)
This is good with fish chucks, fish fillets or whole grouper fish. Ingredients 600-800gms Fish ½ teaspoon Salt ½ teaspoon white ground pepper cooking oil for deep frying Corn flour enough to coat the...
(1 votes, average: 5.00 out of 5)
This is the same as basic steam fish, with preserve winter vegetables (冬菜) added. This is good for premium fish mid cut like grouper or threadfin or snapper. Ingredients Fish ( 1 slice of...
(1 votes, average: 4.00 out of 5)
This is my favourite, but apparently high in cholesterol, be warned. Usually the whole fish that you buy may have the sags of roe inside the belly cavity. Some fish monger may sell them...
(0 votes, average: 0.00 out of 5)
This is the same as basic steam fish, with salted vegetables added. This is good for premium fish like grouper, threadfin, pomfret (or commonly misspelled as promfet), where the meat is very tasty. Ingredients...
(1 votes, average: 5.00 out of 5)
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