Listening to you…

I did mention a couple of times already that I could not get hold of any pek chio/ikan bawal putih (white/silver pomfret) for our Chap Goh Meh steamboat dinner and the nice lady at my favourite fish & seafood stall suggested buying the pek hu/ikan putih (white fish) that she had already filleted…

She said it would be great for fish soup or fish noodles and when she heard that I was planning to have steamboat that evening, she said this would be perfect for it. In the end, I just listened to her.

There was quite a lot from just one fish. We already ate half that night and there was still so much left, RM31.00 for all that altogether. I don’t know what it looks like but I guess it must have been quite big.

My girl was not that keen on having claypot yam with fish – she just asked for it to be sliced and deep-fried, coated with tempura batter, served with roast potatoes by the side…

…and that was what we had that day, Friday – our no-meat day.

Yes, it…

…was very nice, very fresh and sweet, with its lovely fish texture though it wasn’t as smooth as the pek chio, no bones since those had been removed already and best of all, no fishy smell, none at all!

We enjoyed the potatoes…

…too – that, of course, is a lot healthier than having deep-fried chips or fries.

The next time I see this fish at the stall, rest assured that I shall grab it and buy it again without any second thought.

The fish & seafood stall is located to the right of CCL FRESH MINI MARKET against the wall at the end of the block to the right of the Grand Wonderful Hotel (2.309601, 111.845163) along Jalan Pipit, off Jalan Dr Wong Soon Kai. You can also go in via Jalan Pipit from Jalan Pahlawan. Go straight ahead till you reach the place towards the end of that road on your left.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

10 thoughts on “Listening to you…”

  1. The sliced and deep-fried fish, coated with tempura batter served with roasted potatoes looks nice but if I were to choose, I will go for the claypot yam with fish. Would love that. A Hakka dish, pork belly cooked with yam is my favourite. Haven’t had that for a long time.

    My missus’ claypot yam using “pinang or” is very nice but I do not remember any pork belly in it. Maybe there was a bit of meat but I can recall Japanese egg tofu, tofu puffs, leek and carrot. One of our favourite restaurants in town gives a choice of fish, prawns and tofu, no meat either.

  2. My family did manage to get the white pomfret since it is like a must-have but then again….it did cost a lot.

    I wonder how much you paid for it. There wasn’t any that day but no love lost – we are not so fond of it, anyway and it is so expensive. I just wanted some fresh fish fillet in the soup for our steamboat. I think I saw somewhere they were SG$100 a kilo in Singapore. Shocking!!!

  3. Fish tempura and potatoes. That looked good. I also get my big fishes filleted and head to be used in curry or Assam fish head, because other than that, I don’t know what to do with the big fishes in my freezer. I still have a couple of big ones, need to clear before my man went for his fishing trips next month!!

    Gosh!!! I wouldn’t know what to do if I had fish that’s too big. Would probably have to take it back to the fish seller to get him or her to deal with it. I’ve seen them using an axe or huge choppers to cut those really big ones into manageable slices. I even get them to cut mine into slices when I buy the not-too-big ngor hu or phak thik poh – my knives and choppers not sharp and I’m not that strong either.

  4. No meat but not quite vegetarian kan? haha

    Not very nice to poke fun at other people’s religious practices but I guess you’re not a Catholic – fish/seafood is allowed but these were cheap in my younger days – at the prices they are selling them now, I would hardly consider it a sacrifice, a penance.
    Anyway, it is not mandatory anymore – we just carry on with it since we’re used to it, having done it all these years. I know many no longer bother to do so.

  5. What a coincidence. Today I have been searching for online grocers that supply fish! It is best to get it direct from a trusted supplier like your fish lady. Lucky you!

    Indeed! There are others that would lie through their teeth to get you to buy and they would even try to cheat you right under your nose in broad daylight. I never go elsewhere ever since I stumbled upon this very nice lady.

  6. This white fish will be good for hubby because he always complains about the fish smell whenever I buy fish. Lol! Fish tempura looks good, the flesh thick and nice. I also like claypot fish with yam.

    I bet he’ll like it, no smell at all unlike most of the rest like patin, dory, salmon even! I can’t say I am entirely fond of the smell.
    This is good – will certainly buy again when I see it!

  7. Fresh white pomfret is best for steaming. But we do deep fry black pomfret though.
    There’s another type, golden pomfret, that’s also good for steaming.
    But the best one is definitely the Chinese pomfret (douchang), best steamed in Teochew style.
    It’s very appetising! We do have a big Teochew community in Southern Johore.
    I am actually half Teochew.

    PS: We also have white pomfret fish congee. It’s very refreshing and very different to Cantonese congee.
    Teochew folks love their congee with lots of, lots of pickles.

    1. Growing up, I only knew two types, black and white. Maybe my dad did not like the golden so we never bought it. I only got to know about it not too long ago, more affordable but not to our liking, the taste and texture.

      I also got to know there are two types of the white quite recently – some foodie/bloggers from West Malaysia came before Chinese New Year 2019, before the pandemic and bought thousands of ringgit worth home, said so cheap here. To me, so expensive! One of them told me about the two types, the names and the difference – I do not think I can tell one from the other…or we do not have the cheap ones here. You will never see those porridge stalls with all the pek chio hanging all over like the ones in West Malaysia.

      We have it steamed at Chinese banquets, one of the more prestigious fish to include in the menu.
      Must be fresh, not nice steamed. if not fresh!
      I like fish, Teochew steamed.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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