What is Ikan Batu? And more importantly, how do I prepare?

[jk21]

My youngster is fascinated by whole fish in the market. So much so that any grocery/market run results in strong requests to buy fish, but only if they are whole.

Today is one of the trips where I gave in. Previous purchases resulted in successes thanks to google searches. So I bought a tray of 8 little fish labeled Ikan Batu and they cost less than $3. At that price, assuming that it is not a highly regarded fish and may be fried whole.

Google has failed me. Most postings are in a language that I cannot read. When I found a translation, it claimed that they were stone fish. Based on the photos found on the internet, what I have is something different.

Can you enlighten me? I don't really know fish well and with a price of $5.70/kg I am expecting something similar to smelt.

Thanks for sharing.
Jk

[sundaymorningstaple]

Ikan Kuning & Ikan Bilis, the two protein sources in the much loved breakfast food Nasi Lemak!

Ikan Kuning in translated to English is Yellow Fish. It is usually crispfried whole. Not necessary to have it with Nasi Lemak though. We often have it with dinner time meals as a side with the main meal. Here is a recipe or two to get you started....

How to cook Yellow Tail

http://www.mummyicancook.com/2012/06/fr ... ishes.html
http://peteformation.blogspot.sg/2012/1 ... -gold.html

Nasi Lemak

http://www.foodcanon.com/2011/06/essent ... lemak.html

[JR8]

Blimey, stonefish, no you reaaaaaly really don't want to mess with those.

Filleting fish comes down to one primary thing. The fish shape. Is it a flat-fish, or (what they call) a round-fish? Totally different techniques.

People in fish-factories can 'dress' a fish in ten seconds.... alas, I could not find a representative vid...

[jk21]

Thank you!

[JR8]

http://www.youtube.com/watch?v=WY7l6W3V06s
Crazy Japanese Fish Slicing & Filleting a Fish
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Nothing 'crazy' or 'Japanese'. This is what I was taught in NY cook school. Once you have it down, it's very logical, and simple.