$6.00
Kee Fish, also known as Kee (or Kiu) Fish in Malaysia, refers to a type of threadfin fish, often the White Threadfin (Eleutheronema tetradactylum) or sometimes the Black Threadfin (Nemipterus sp.). These fish are recognized for their slender bodies, long pectoral fins, and delicate, flavorful meat. Kee Fish is highly prized for its soft and flaky texture and is a favorite in Southeast Asian and Malaysian cuisine.
Here are common ways Kee Fish is prepared in Malaysia:
Kee Fish is popular due to its delicate flavor and versatility, making it a favorite in both home cooking and at restaurants. Its tender flesh, which easily flakes off, makes it ideal for steaming and other light preparations that preserve its natural taste. It is commonly found in local seafood markets across Malaysia.
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