Singapore Expats Forum

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

Discuss about life in Singapore. Ask about cost of living, housing, travel, etiquette & lifestyle. Share experience & advice with Singaporeans & expat staying in Singapore.

Sponsored by:
Image
AE Logistics - Singapore Movers

jk21
Regular
Regular
Posts: 50
Joined: Sat, 01 Jun 2013

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

Postby jk21 » Tue, 29 Oct 2013 6:30 pm

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

User avatar
sundaymorningstaple
Moderator
Moderator
Posts: 34786
Joined: Thu, 11 Nov 2004
Location: Still Fishing!
Contact:

Postby sundaymorningstaple » Tue, 29 Oct 2013 8:09 pm

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
Last edited by sundaymorningstaple on Tue, 29 Oct 2013 8:22 pm, edited 2 times in total.

User avatar
JR8
Immortal
Immortal
Posts: 16514
Joined: Wed, 24 Mar 2010
Location: K. Puki Manis

Postby JR8 » Tue, 29 Oct 2013 8:12 pm

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
Regular
Regular
Posts: 50
Joined: Sat, 01 Jun 2013

Postby jk21 » Tue, 29 Oct 2013 8:57 pm

Thank you!

User avatar
JR8
Immortal
Immortal
Posts: 16514
Joined: Wed, 24 Mar 2010
Location: K. Puki Manis

Postby JR8 » Tue, 29 Oct 2013 9:16 pm

http://www.youtube.com/watch?v=WY7l6W3V06s
Crazy Japanese Fish Slicing & Filleting a Fish
-----------------------




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.


  • Similar Topics
    Replies
    Views
    Last post

Return to “Staying, Living in Singapore”

Who is online

Users browsing this forum: No registered users and 1 guest