I, for one love to eat Fish Head. There are many outlet selling Fish Head in KL and PJ. Fish Head cooking have been expanded to many style and taste with Curry Mamak Style, Malay Gulai, Indian Spicy Curry and the Chinese of Fresh Steam, "Cheong Ching" and many others. The most popular type of fish head are from the variety of the Chinese Carp "tai tau". The more expensive is the "loong tan" ie the head of the big, old Garupa "sak pan" fish. The cooking of the Chinese carp fish head are easy but the "loong tan" is of skill coz the most delicious part is the thick fish skin. I was told that the "loong tan" have to be steam for a longer time to bring out the "skin Oil" then it will be very tasty. I have actually tasted it and its really good. The famous shop in KL is at Jalan Chan Sow Lin, but I prefer the Kampong Sungei Buloh one.
Herewith pictures showing the Steam and the "cheong ching" type from Kampong Sungei Buloh.
Enjoy...................
Steam Fish Head
The "cheong ching" fish head
Bye & cheers
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