QUOTE(advocado @ Sep 17 2014, 12:00 PM)
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.
[b]Unicorn LeatherjacketAlso known as : Unicorn Filefish
Mandarin name : 鹿仔鱼 (Lù zǐ yú), 鸡鱼 (Jī yú), 肉竹 (Ròu zhú)
Hokkien name : Keh Hu, Bak Teik
Malay name : Ikan Barat-barat, Kerosok Padi, Ayam Laut
It is said to be taste like chicken. Hence, it is sold under the name of “Chicken Fish” in Malaysia.
Redbelly Yellowtail FusilierMandarin name : 豆腐鱼 (Dòu fu yú), 黄尾鱼 (Huáng wěi yú)
Cantonese name : Tau Fu Yu
Hokkien name : Tau Hoo
Malay name : Ikan Delah, Delah Pinang, Bagan, Sulit
Details:
• Well known for its use in making fish balls, because it gives the fish balls a nice bouncy texture.
• The meat of the Yellowtail Fusilier is very sweet, so apart from using it to make fishballs, you can also pan-fry the whole fish.
• On the other hand, the skin is very tough, so people don’t usually eat it.
• You can easily identify Yellowtail Fusilier by its unique combination of yellow (tail), blue (middle section) and an obviously pink (belly) hues.
Chinese Silver PomfretAlso known as : Butterfish
Mandarin name : 斗鲳 (Dòu chāng), 斗底白鯧 (Dòu dǐ bái chāng), 斗底 (Dòu dǐ)
Cantonese name : Dao Cong
Hokkien name : Dao Chior
Malay name : Ikan Bawal Tambak, Duai Tambak
Details:
• This fish is the most expensive fish within the “鲳” (Chāng) fish category.
• The fish is identified by its diamond shape with dull silver, pewter coloured body.
Silver PomfretAlso known as : White Pomfret
Mandarin name : 白鲳 (Bái chāng), 银鲳 (Yín chāng)
Cantonese name : Pak Cong
Hokkien name : Pek Chior
Malay name : Ikan Bawal Putih, Duai Putih
Details:
• The fish is identified by its silver-ish white, not pewter coloured body.
Black Pomfret Mandarin name : 黑鲳 (Hēi chāng)
Cantonese name : Hak Chong
Hokkien name : Orh Chior
Malay name : Ikan Bawal Hitam
Snubnose PompanoAlso known as : Snubnose Dart
Mandarin name : 金鲳 (Jīn chāng)
Cantonese name : Kam Cong
Hokkien name : Kim Chior
Malay name : Bawal Mas, Nyior-nyior
Details:
• The fish is identified by its golden fins and tail.
Yellowstripe ScadAlso known as : Yellowstripe Trevally / Yellow-Banded Trevally / Smooth-Tailed Trevally
Mandarin name : 金带细鲹 (Jīn dài xì shēn), 君令 (Jūn lìng)
Hokkien name : Kun Ning
Malay name : Ikan Kuning, Selar Kuning, Pelata Kuning
Details:
• This is the fish that Malaysian (mostly at coastal region, elsewhere they usually eat nasi lemak with fried chicken) and Singaporean eat with Nasi Lemak.
• It is good for frying especially if it is coated with tumeric powder or paprika and a little salt.
• It is also known as “the poor man’s fish” because of its affordability.
• It is currently on World Wide Fund for Nature’s (WWF) red list of threatened ocean species.
• Do not confuse this fish with another similar looking fish, Yellow
tail Scad which is larger. This fish is around half the size
smaller or more than Yellow
tail Scad.
• It can be easily identified by its distinctive and prominent lateral yellow strip running along the back from the head to its tail. It has small eyes, very thin scales and greyish tail.
Nasi lemak with ikan kuning
Yellowtail ScadAlso known as : Northern Yellowtail Scad / One-finlet Scad / Omaka
Mandarin name : 色腊 (Sè là)
Cantonese name : Sik La
Hokkien name : Sek La
Malay name : Ikan Selar, Temenong
Details:
• It has yellow tail and an easily identifiable long dark strip of hard scales extending from the tail to 1/3 of body.
• Do not confuse this fish with another similar looking fish, Yellow
stripe Scad which is smaller.
• This fish is often served at the peranakan restaurants grilled with sambal belacan chilli stuffed inside the fish.
Ikan Selar-Yellow
tail (top) vs. Ikan Kuning-Yellow
stripe (bottom)
Pale-edged StingrayAlso known as : Sharpnose Stingray
Mandarin name : 魟鱼 (Hōng yú), 魔鬼鱼 (Mó guǐ yú)
Cantonese name : Mo Gwai Yu, Pou Yu
Hokkien name : Hung Heur
Teochew name : Hung Hu
Malay name : Ikan Pari Ketuka, Tuka
Details:
• This species is the most common stingray to be served in Malaysia as it is often a bycatch (caught unintentionally) in fisherman net which cause this species to be branded as Near Threatened.
• It is used to be sold cheaply because there is no market value for it. It is considered as “fishy fish” as it has ammonia smell.
• It is only began to be served as food in Malaysia after the Portuguese traders brought their cuisine in the form of Sambal Stingray (Ikan Bakar in Malay) using local ingredients to Malacca during Malacca Sultanate era and make popular by the Kristang (also known as the "Portuguese-Eurasians" or "Malacca Portuguese" and “Orang Serani” in Malay).
• Trivia: Portuguese are the one who spread chilli to the rest of the world includes India (imagine curry without chilli) and Malaysia after Christopher Columbus who is an Italian under the Spanish found chilli at South America (Mexico).
Indian ThreadfinMandarin name : 顺风午 (Shùn fēng wǔ), 午鱼 (Wǔ yú), 马友鱼 (Mǎ yǒu yú)
Cantonese name : Mah Yau Yu
Hokkien name : Ngor Her, Orh Ngor
Malay name : Ikan Kurau, Senohong
Details:
• The fish is identified by it threadlike rays which are found under the pectoral fins (the front fins). The Indian threadfin has
5 threadfin. It has black and white pattern on its skin.
• There is a premium grade Indian threadfin called the Balai Ngor. It is named so because they’re fished off Tanjung Balai in Indonesia (near to Singapore). It has a golden yellow hue on its skin in addition to the usual black and white.
5 threadfin under the pectoral fins
Fourfinger ThreadfinAlso known as : Indian Salmon / Blue Threadfin / Rawas Fish
Mandarin name : 午鱼 (Wǔ yú)
Hokkien name : Peh Ngor, Ngor Her
Malay name : Ikan Senangin, Senangin Rambu Empat
Details:
• This fish has
4 threadlike rays under the pectoral fins (the front fins).
• The diameter of its eye is also greater than the distance between the eye and the snout. So compared to the Indian threadfin, the eyes are proportionally larger.
• It also have lighter skin colour compared to Indian threadfin. Hence its name in Hokkien peh ngor (white ngor) as opposed to orh ngor (black ngor) referring to the Indian threadfin.
This post has been edited by xxhenry89xx: Jan 14 2018, 07:07 PM 
Sep 17 2014, 12:00 PM, updated 12y ago
Teach me how to Order Fish 
Quote
a lot a lot of sos
mau makan must know how to order mahh 
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