I want to learn about fishes served in restaurant & kedai makan, i know some of the names, but don't know how they look like, how their meat texture like, what is their price range & which cooking method suits them best.

Can /k food experts come teach me?

Prefer written in this way:
1.Fish name (Chinese + English + Malay)
2.Photo of fish when alive
3.Meat taste (salty/sweet/bland/dirt/siham like) & texture (smooth/soft/hard/rough/flaky)
4.Price range
5.Cooking method

so far i only know Seabass (金目鲈) & i don't know how they look like. i also heard about African fish, Red Stripe Fish, Stone Stripe Fish, Patin, Cod, Groupe, Salmon but you ask me what is their price range how they taste like what they look like i have no idea.

This post has been edited by advocado: Sep 17 2014, 12:09 PM

in chinese shop common and meaty fish is
1. kam foong yu (canto) / tilapia
3. meaty
4. about rm30/kg for larger ones in restoran non a/c. small one often promo rm10/12/15
5. spicy sause (jeong jing in canto),stim, deep fry, thai style

ikan koi, rebus dengan kicap, price range 10- 12

You go Samudra Exotic River Fish and order Patin masak tempoyak... but seriously, I don't know whats the fuss is about. I rasa biasa jer. Takdelah sedap sangat pun. Expensive though.

1. sek ban / rock cod / kerapu(?)
3. meatier
4. 30+/kg
5. sweet n sour, red braise in chinese restoran. sometime use for fish head noddle.

patin masak gulai tempoyak perghhhhh

Ikan Arowana,
rebus dengan kicap & cili
Price, small 200-2k, big 1k-20k

name in Chinese?

also more detail on the taste & texture, like salty/sweet/sea/dirt taste, soft/rough/hard/smooth/flaky etc

Orang Pahang juga yang pandai masak Patin masak tempoyak

Soon hock
Sek ban
Bak sou gong

Cheng jeng
Yao zham
Xuen tim
Ah sarm

hard to say ler
i bananan kenot write chinis

but tilapia can slightly muddy, neutral taste. texture maybe consider medium n slightly very flaky

pak sou gong / catfish / keli
price higher than tilapia
muddy, soft flesh
soy sos stim or deep fry, or deep fry n thai sos

This post has been edited by vey99: Sep 17 2014, 12:14 PM

all look the same to me weh...

flaky means the meat is dry type, when you use chopstick stick come out flakes the meat, i no like, i prefer you chopstick it the meat comes out soft & tender & juicy.

i only know the price for this few fishes.

African(usually rm30++)<Red Stripe Fish<Stone Stripe Fish<Soon hock<Sultan Fish<Empurau

This post has been edited by ywyap: Sep 17 2014, 12:17 PM

7 seng ban
lou shiu ban
sol tan yu
hor pa tin...

all must cheng jeng....

soon hock/ soon hock /soon hock
ocean fish rm180/kg
stim soy sos
sweet flesh

清蒸 is for good fish right, want to taste the fish meat

assam for those muddy fish

lepas makan balik makan maggi 3 bulan