gotta learn how to make this weird assam fish also..
has more bones than anything you've ever seen, but after braising
with assam, a couple huge leaves of kiam chye (which is lovely to
eat after) and a chilli, the bones kinda disintegrate.. and you can
eat it as if it was those canned sardine bones..
it's called "chieee kak" or something like that.. never figured out
the english name for the fish
