Ikan Kelah

This river fish has premium status in Malaysia, and can fetch a price of RM200 per kg at the lower end and RM3000 per fish at the higher end.

Hubby purchased this fish yesterday and he asked his chef cousin to cook them for us.

One fish was marinated with turmeric and salt, and fried.

Another was cooked Thai style: Kengsom. I would describe it as clear and sour soup, with pineapple and kangkung (water spinach). 

When dealing with a fish that has a unique taste, the simpler the cooking the better (methinks). The overall recipe should not overpower the taste of the fish, which is sought after and that we have paid so much for.

The fish is light in taste, yet has body. The fried fish scales can be eaten like crackers, and frankly I could probably eat it on its own, no rice. Overall, a wholesome meal, super lovely.