Literally translated to the ‘white whiskered grandpa’ / 白鬚公 catfish. The silver catfish is often regarded as the crème of crop by most foodies from Central Malaysia, the flesh is silky, creamy and does not carry muddy taste due to its preferred habitat of running streams. This fish is steamed together with “katuk” leaves or sauropus in English. The fish’s silky smooth and neutral flesh truly marries well with the vegetable.
🐟 Love fish or seafood recipes? Give these a go: A guide on how to steam fish, classic Thai fishcakes, and a rich aburi cod fillet.
