Comments on: A Fishy Tale

By: Peter Kong

Peter Kong — Fri, 29 Oct 2010 07:03:59 +0000

I do’t know the English name for the long slim fish called chwi chiam in hokkien.

Remove the scales, head and intestines and coat with turmeric then deep fry them. You can polish them off bones and all. Taste great just like that but you can prepare dips or sauces to go with them.

Don’t forget the beer.

By: Midsummerprism

Midsummerprism — Mon, 14 Jul 2008 12:05:00 +0000

I usually marinate this in lemon then dust with cornflower mixed with a dash of pepper and salt – deep fried then eaten less than a minute after. Delicious!

By: tigerfish

tigerfish — Mon, 30 Jun 2008 05:52:00 +0000

Is it this fish that Chinese restaurants usually do the 椒盐 style?

By: chiff0nade

chiff0nade — Mon, 30 Jun 2008 03:36:00 +0000

I like fish but everyone knows that I do not eat fried stuff.

By: SteamyKitchen

SteamyKitchen — Sun, 29 Jun 2008 13:08:00 +0000

I snack on fried little fish like french fries!

By: wmw

wmw — Sun, 29 Jun 2008 09:51:00 +0000

I don’t mind fried small fish…like the silverfish!

By: Anonymous

Anonymous — Sat, 28 Jun 2008 22:55:00 +0000

these are most likely BOQUERONES FRITOS… they’re fresh little white anchovies fried in a batter. Really delicious with just a squirt of lemon juice… not to be confused with the preserved really salty anchovies people are most familiar with…

By: Paz

Paz — Sat, 28 Jun 2008 18:45:00 +0000

Oh, wow! I like the sound and looks of this! Heavenly is right. ;-)

Paz

By: PenangTuaPui

PenangTuaPui — Sat, 28 Jun 2008 10:52:00 +0000

hi,

can u brought along some to me when u have ur home trip back to Penang?

they look delicious....

By: FranMag

FranMag — Sat, 28 Jun 2008 04:08:00 +0000

I love this kind of fish! Just a sqeeze of lemon and they’re perfect.