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Deep-Fried Fish and Seafood Galore

Deep-Fried FishOne of the things that I miss most about Malaysia is the availability of various kinds of little fishes in the market; little fishes that I grew up eating, little fishes that need no special recipes, little fishes that taste like heaven when deep-fried with just a little salt and turmeric powder or tamarind, little fishes that are so crispy (or “garing” in local language) that one can pretty much eat the whole thing including the bones, tail and head…(view more seafood galore after the jump)

Deep-Fried FishThanks to my Penang food blogger friends, I got to savor these very delicious deep-fried “chi ya hu” (the name of the fish in local language) recently. It’s definitely one of the most memorable dishes that I’ve had in a while. This fish is our family’s favorite and used to grace our dining table so very often…it was something nostalgic, something that I’ve missed quite a bit.

If you are in Penang, you can get this deep-fried fish at Crab Village Restaurant in Tanjung Bungah. Other killer seafood dishes that I recommend are:

Wok-baked CrabWok-baked crab. Love the smoky flavor of these wok-baked crabs, just like the way my late mother used to prepare her crabs.

Sweet and Sour ClamsSweet and sour clams.

Wok-baked ShrimpWok-baked shrimp. The same cooking style as the crab. Equally delish!

Crab Village Restaurant
Tanjung Bungah, Penang

(The restaurant is right beside Hollywood Restaurant and before the floating mosque. I am entering the deep-fried fish dish to 7 fishes fiesta hosted by Finding La Dolce Vita.)

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19 COMMENTS... read them below or add one

  1. Rasa Malaysia

    Tiga – yes, I noticed them too, I eat everything, wings, head, tail, bones. LOL.

    Marc – they are from the sea…they are great and very versatile. Some of my most favorite Nyonya dishes are made with this fish. :)

  2. Nate-n-Annie

    Those deep fried fish would go great with beer!

    I’m curious about this wok-baked crab. I don’t think I’ve had it before. What is the process?

  3. GiGi

    hi, do u just got back from Penang? did u ever try the seafood delights in Bkt Tambun, Prai b4? we normaly dine there and the price is much cheaper than Penang island:)

  4. Piggy

    I miss chi ya hu a lot! We used to have it with porridge as lunch. I’ve not tried wok-baked crab though, I wonder how it tastes like, but it sure looks yummy in your pic.

  5. [eatingclub] vancouver || js

    Love fried little fishies. I’d munch on them, head, fins, tails and all. We don’t fry fish at home though so I’m with you on the nostalgia.

  6. Manggy

    I’m conscious of the fact that everything is edible in crispy fried fish, but I still have some phobia with bones getting stuck in my throat!!
    Everything looks delicious, but I have an especially soft prawn-flavored spot in my heart!

  7. OkiHwn

    In Hawai’i we love to eat oama or young weke (goatfish) just fried whole and eaten. Only happens in late summer when it’s the season. Wish I had photos of it.

  8. zurin

    Is there another name for this fish? (in Malay perhaps)Cant seem to make it out from the foto…looks mouth watering! love ur site!

  9. Deborah

    do you happen to know the english name for chi ya hu? i’m trying to look for it over here in Oz, missing it a lot =(

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