Crispy Ikan Kunning

Occasionally you may get very small ikan kuning, up to 10 cm in length, from the market.  The meat is very thin and little meat to eat, but if fried till crispy, you can eat it whole with the bones.  For those who go fishing, you will catch them around Singapore waters or the region quite easily.

Ingredients

1. Small Ikan Kuning  (important to be small in order to make it crispy)
2. Salt
3. Cooking oil for deep frying or pan frying

Method

1. Clean and remove the scales by scraping the skin with a knife.
2. Cut open the gut and remove the internals and the gills and wash.  You may cut away the head too if you are not eating them.
3. Rub with some salt.
4. With medium to low heat, deep fry or pan fry the fish until it is crispy. You need a lot of patience here. Important not to use high heat, as it will burn before it turns crispy. 
5. Serve by eating the whole fish with bone, if you have fry it really crispy.

Goes well with Nasi Lemak (rice cooked with coconut milk, pandan leaves and some salt).