This fish is called Chia Hu in Penang but in this particular shop , the lady called it Chiam Hui or something to that effect .
Otherwise known as the Whiting , this is a surface fish which takes the bait easily . However , the body is filled with a lot of scales so even if we purchased it at the wetmarket , descaling will take up a backbreaking portion of preparation time before one merely needs to salt and place it in a wok of bubbling oil .
To make life easier , this is why we prefer to eat it outside .
