i dunno the first fish but the second type quite common in singapore market.i dunno the proper name but we cantonese call it "lai monk". my favourite is to get the bigger type, at least 500g type and pan fried it with minced garlic. once cooked, put it on a big tray or plate to cool. cook a pot of cantonese style congee next. then heat up some oil in a wok or large pan and deep fried some meehoon. after the mee hoon fried, transfer a couple scoopful of the oil and fried some shallot in it. once done, set aside. by then the fish shd cool, use a fork to tear the fish meat off the bone and keep the stomach portion to the fish as that part could be bitter and have very fine bones so not worth the effort to extract the meat from there. the person tearing the meat off the fish should help himself or herself to the stomach and transfer the rest of the shredded fish meat into the congee. then served the fish congee with the fried meehoon, fried shallot, finely sliced ginger, finely chopped parsley and spring onion.
