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| | Price quoted is range of price charged in medium restaurant for a whole
fresh/frozen fish. Subject to number of persons and type of fish, a whole fish
served in restaurant is normally weighted between 500g to 1kg before cooking.
For cutlet, normal serving size is about 300g.
$- MYR20 to MYR40.
$$- MYR50 to MYR70.
$$$- MYR80 to MYR100.
$$$$- Above MYR100.
As restaurant tend to recommend the most profitable (a la expensive) fish. If
you are unfamiliar with the fish, ask for the price, otherwise, you might be in
for a shock later e.g. a live 600g parrot fish (so mei or hai lee) may set you
back for RM600.
Cooking Style
The following are some of the popular ways of cooking fish in Malaysia. In
Chinese restaurant, fresh fish is normally steamed. Otherwise, they would
recommend deep fried.
Cantonese Steamed
Steamed with soy sauce.
 | Teochew Steamed
Steamed with tomato, plum and salted vegetable.
| Steamed with Ginger
Steamed with chopped ginger. Popular for freshwater fish eg Grass Carp and
Tilapia.
| Steamed with Sauce
Steamed with chopped fermented bean and chilli sauce. Popular for Tilapia
fish.
| Tomyam Steamed
Steamed with tomyam sauce, a la hot and spicy.
| Nyonya Steamed
Steamed with mild curry.
| Sichuan Steamed
Steamed with chopped dried chilli.
| Pan Fried
Only available at home or western restaurant as it take too long for Chinese
restaurant.
| Deep Fried
Needless to introduce.
| Fried with bean sauce
Only available in teochew fishing village style restaurant.
| Fried with Belacan (shrimps paste)
Only available in limited number of restaurants e.g. Tai Tong and Golden
Pheonix at Hotel Equatorial.
| Fried with Ginger and Spring Onion
A popular way to cook Aroan fish.
| Curry
Cooked in coconut based curry.
| Baked
In either tin foil or banana leaf.
| Sweet and Sour
Only popular for mass cooking of fish (e.g. for banquet).
| Braised
eg braised kong puo style (onion and dried chilli), normally for fish that
has muddy taste e.g. walking catfish.
Marine Fish
Due to over fishing, Government policy and strong demand from Singapore,
marine fish is getting scarcer and more expensive. In restaurant, most
marine fish serve are aquacultured and imported.
The popular aquacultured marine fish served in restaurant are Seabass and
Grouper. Popular imported fish found in restuarant are red grouper (from
Australia), cod and salmon.
Most marine fish served in restaurants are frozen. Live marine fish is very
expensive and can cost five (5) times more than fresh/frozen fish.
| | English:Chinese Pomfret
Chinese:Tau Dai Cheong
Malay:Ikan Bawal Tambak
Recommended serving style:Cantonese or Teochew steamed.
Note:Size from 600g to 1kg; Used to be the fish to serve on Chinese
dinner, due to continuous rising price, it is replaces by cheaper fish.
Price:$$$ to $$$$
| English:White/Silver Pomfret
Chinese:Pak Cheong
Malay:Ikan Bawal Selatan/Puteh
Recommended serving style:Cantonese or Teochew steamed.
Note:A cheaper brother of Chinese pomfret, size is smaller (between
300g to 600g).
Price:$
| English:Black Pomfret
Chinese:Hak Cheong
Malay:Ikan Bawal Hitam
Recommended serving style:Fried.
Note:A not so popular restaurant fish because it has more black meat.
Price:$
| English:Treadfin
Chinese:Ma Yau
Malay:Ikan Kurau
Recommended serving style:Cantonese or Teochew steamed, pan fried.
Note:A very nice fish with very fine meat.
Price:$
| English:Six banded Grouper or Orange spotted Grouper
Chinese:Sek Pan
Malay:Ikan Kerapu
Recommended serving style:Cantonese or Teochew steamed, deep fried.
Note:Size from 500g to 1kg, a good fish with plenty of meat and
little bones. However, restaurant don't like to serve them because garupa
tend to be frozen, price is relatively low and known widely, hence they
can't overcharge. However, certian species of grouper such as mouse grouper
is EXPENSIVE.
Price:$$
| English:Perch or Seabass
Chinese:Siakap
Malay:Ikan Siakap
Recommended serving style:Steamed, deep fried.
Note:An aqua-cultured fish, sized about 600g, become popular in 90's
because of its stable and competitive price, those restaurant that ripped
customers off don't offered this fish.
Price:$
| English:Spanish Mackerel
Chinese:Kau Yee
Malay:Ikan Tenggiri
Recommended serving style:Deep fried.
Note:A popular fish for Malay stalls.
Price:$
| English:Red Snapper
Chinese:Hoang Yee
Malay:Ikan Merah
Recommended serving style:curried, steam especially fishhead.
Note:.
Price:$
| English:Congor Eel
Chinese:Sin
Malay:Malong
Recommended serving style:Braised in claypot.
Note:
Price:$
| English:Stingray
Chinese:Po Yee
Malay:Pari
Recommended serving style:Baked, Sichuan steamed, curried.
Note:
Price:$
| English:Catfish Eel
Chinese:Toh Sa
Malay:Semilang
Recommended serving style:Braised in claypot.
Note:Only found in fishing village.
Price:$
| English:Indian Mackerel
Chinese:Kembong
Malay:Kembong, Mabong
Recommended serving style:Grilled, baked, pan fried.
Note:A popular fish among the locals. Used to be a cheap fish (not
more than RM2/kg) and now cost about RM9/kg in the wet matket. Restaurants
don't serve them, only found in stalls.
Price:$
| English:Cod
Chinese:she
Malay:
Recommended serving style:Steamed.
Note:A variety of grouper, served in cutlet.
Price:$ to $$
| English:Salmon
Chinese:San mum
Malay:
Recommended serving style:Steamed, hot plate.
Note:Served in cut piece.
Price:$ to $$
 Fish Fillet
Note: Fillets are normally cut from Kurau, Grouper, Tenggiri, Red
Snapper and Seabass. Some fastfood restaurants use New Zealand's Hoki (also
known as blue hake, image on right) for their fillet.
Recommended serving style:Deep fried, sweet and sour, etc
Price:$
| English:Crayfish (known locally as lobster)
Chinese:Loong Hah
Malay:
Recommended serving style:Steamed, served cold with fruit salad.
Note:An expensive dish to order. Local Crayfish is without claws, and
green and yellow colour before cooking. The rest are imported and cost
double or more than locals.
Price:$$$$
| English:Tiger Prawn (Shrimp)
Chinese:Chuo Hah, Tiger
Malay:
Recommended serving style:Steamed, fried.
Note:An aqualcultured species and is the most popular prawns dued to
its stable price and supply.
Price:$ to $$
| English:White Prawn (Shrimp)
Chinese:Ming Hah
Malay:
Recommended serving style:Steamed, fried.
Note:The most common marine prawns but a rare sight in the restaurant
dued to short supply and higher price.
Price:$ ti $$
Top.. Cooking Style.. Marine
Fish.. Freshwater Fish
Freshwater Fish
Up until late 1980's, with the exception of Goby and Sultan fish, fresh
water fish was not fit for restaurant. Due to shortage and rised in price of
sea water fish, fresh water fish is gaining acceptability in restaurant.
Most freshwater fish served in restaurants are live and aquacultured namely
tilapia, catfish, Goby, bighead carp (for fishhead) and glass carp. River
fish tend to have muddy taste but meat is firmer, and cost more. Live fresh
water fish in restaurant cost about 2 to 3 times more than fresh/frozen
fish.
| | English:Goby
Chinese:Soon Hock
Malay:Ketutu, Hantu
Recommended serving style:Steamed.
Note:An expensive fish, chunky white meat with little bones.
Price:$$$$
| English:Sultan
Chinese:Sultan
Malay:Jelawat
Recommended serving style:Steamed.
Note:A type of carp, weighted about 1kg. A white fish with many fine
bones. River catch is much priced.
Price:$$ to $$$$
| English:Tilapia
Chinese:'Africa', kam fong.
Malay:Tilapia
Recommended serving style:Steamed with sauce, deep fried.
Note:Sized about 600g, become popular since 90's because of
competitive price and amble supply. There are three types of Tilapia (red,
nile and Javanese (knwon as black)), red is the most popular for restaurant.
Due to its stable and competitive market price, those restaurant that ripped
customers off don't offered this fish.
Price:$
| English:Common or Grass Carp
Chinese:Wan Yee
Malay:Kap Rumput
Recommended serving style:Steamed with ginger, deep fried.
Note:Option to order fish head, breast or tail only.
Price:$
| English:White cat fish
Chinese:
Malay:
Recommended serving style:Cantonese steamed.
Note:An overpriced fresh water fish. Size about 600g.
Price:$$
| English:Striped catfish
Chinese:Patin
Malay:Patin
Recommended serving style:Cantonese steamed.
Note:Another overpriced fresh water fish. weight about 600g.
Price:$$
| English:Walking Catfish
Chinese:What Kor
Malay:Keli Kayu
Recommended serving style:Braised.
Note:Available in limited restaurants.
Price:$
| English:Aruan
Chinese:San Yee
Malay:Aruan
Recommended serving style:Braised.
Note:This fish is difficult to catch and not aquacultured, hence only
available in limited places.
Price:$ |
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