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TYPES OF FISH
Carp
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A
fresh water fish that is believed to have originated in Asia thousand of years ago. There
are several varieties and carps are now extensively farm and thrives in ponds, lakes and
flooded paddy fields. The carp flesh is distinctively meaty and moist. When buying the fish,
it is always a good idea to ask the fishmonger to remove the large scales and strong dorsal
fins. Carps are usually served baked whole in the Asia, with some spicy stuffing to enhance
its flavor.
Cod
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A
handsome fish with greenish bronze skin dappled with yellow, cod can vary in size from 1kg
to 30kg. When properly cooked, the flesh is moist and may break into large flakes. Although
cod flesh is ideal for grilling and baking, the most common style of serving cod meat is by
steaming and simply adding some light sweet soy sauce with some deep-fried fine ginger
shreds for garnish. When using cod in curries, add the cubes of pearly white fish at the
very end of cooking so that they keep their shape.
Grey
mullet ..
This
fish has dark stripes along the back, with lots of thick scales and a heavy head. The flesh
is soft and rather coarse but responds well to distinctively flavors. Bake it, with some
stuffing of minced pork and shrimps and lots of chopped ginger, spring onions and mushrooms.
You can also steam it like the way cod is steamed.
Halibut
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A
rather chunky flatfish that can reach an enormous size. It has a brownish skin on one side
and is pearly white underneath with both the eyes on the bridge of the snout. There is a
smaller variant, called a 'chicken halibut', weighs under approximately 1 - 1.5kg and is
ideal for poaching and baking.
Mackerel
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The
fish is easily recognizable, thanks to the wavy dark-blue markings which run part of the way
down to a silvery green side and pale underbelly. The inside of the mouth is black. Mackerel
is and oily fish, with soft, pinkish flesh, and is ideal for grilling and poaching with miso.
Serve mackerel with wedges of lime or lemon and also featured in a spicy dish called 'laksa'
commonly found in the South-eastern part of Asia.
Plaice
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Easy
to recognize, this flatfish has dark brown skin with orange spots and a white underside. The
flesh is soft and moist, and is cooked either deep-fried or poached. If filleted, make a
stock from the bones with bruised ginger, onion and seasoning.
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