BillyBong SG My local favourites are: 1. Soon Hock in soya sauce 2. Fried Boon Tiong 3. Fried Smelt Kinda lost my taste buds for fresh water fish at the moment...
missqi SG cod, pomfret, salmon(raw only), tuna(belly only, raw). not very picky about fish, but the method of which it is cooked(or not) is of utmost importance.
the Bear SG dunno what the hell it's called in english but in teochew it's called "chii kark" it's cooked in assam, one huge leaf of kiam chye, 1 red chilli... the fish as an obscene amount of bones which feather.. but in assam, they sort of disintegrate and become the consistency of canned sardine bones... then there's this weird translucent fish with an ugly and huge mouth.. dunno what the hell it's called too but teochew call it "teuong hirr" the bones are like cartilege.. cooked with tang hoon and a lot of coriander... eaten dipped in dark soy sauce/chilli and lime mix
elindra SG Saba Bating fish Garouper Coral Trout Cod Salmon Swordfish/Marlin Cream Dory Sea bass Leather Jacket
Ferret SG I LUB SOON HOCK ! Plain steamed. And also...catfish steamed heehee (yes catfish, the brown variety,(Ikan Sembilan ?) its edible steamed only if...its...) Black pomfret (Bawal Hitam). fried. Threadfin (Ikan Kurau). Steamed. Tuna (maguro - sashimi) Salmon (sashimi style ) Mouse Garoupa (grouper T.T)
MooKu SG What's soon hock? I dunno what kind I like. I guess I like all kinds. But I don't like fried fish, unless it's fried in batter. I like shisamo, umm... and lots of fish egg! the pan fried kind!
killtuna SG Saba..Salmon..Tuna..All very nice Anyway does the fishes we eat contain mercury? And there is a fish call gor her or something? Remember used to eat when i was young but apparently quite ex one
