Pecel lele is a Javanese delicacy consisting of deep-fried catfish paired with sambal paste and vegetables such as cucumbers, string beans, lettuce, and cabbage. Tofu, tempeh, and steamed rice are often seen on the side, depending on regional preferences.

It is recommended to pair the dish with a glass of fresh orange juice or tea. Flavorful, inexpensive, and nutritious, it is a favorite meal of numerous Javanese people who often buy it from street stands called warung tenda, which are usually open from late in the afternoon until midnight. 

Cá kho tộ is a Vietnamese specialty made with fatty fish cuts that are braised in traditional clay pots (tộ). The dish is usually prepared with catfish (cá mèo) or snakehead (cá lóc) that is braised and caramelized in a combination of fish sauce, sugar, and coconut water, while other additions include sliced scallions, onions, or garlic.

Cá kho tộ is traditionally served with rice on the side, and it is often accompanied by a bowl of canh chua cá—the fish-based Vietnamese soup.

Usually associated with Luang Prabang, steamed fish in banana leaves is a dish that combines flaked fish with sticky rice powder, fish sauce, as well as different spices and herbs such as kaffir lime leaves, chili peppers, and lemongrass. The spices are usually ground in a mortar and then incorporated with the fish and other ingredients in a mixture that is neatly wrapped inside banana leaves.

The dish can be placed in whole banana leaves or small, individual-sized parcels, and it usually comes served with rice and a dipping sauce on the side. Although various types of fish can be used, catfish is the most common choice in Laos.

Koi is a raw meat dish that is prevalent in Lao culture and in the northeastern Thailand region of Isan. The most popular iterations of koi are prepared in a way similar to a salad. The basic recipe involves thinly sliced fish (usually locally caught tilapia) with chopped greens (yardlong beans, shallots, and galangal), mixed and seasoned with ground roasted rice, chili flakes, fish sauce, and lime juice.

Although the original version of koi is made with raw fish, it is also acceptable to blanch the fish in boiling water beforehand. This is because some raw fish can transmit liver infections and the blanching process leads to a much safer way of preparing the dish. 

Arsik is an Indonesian dish that has its origin among the Mandailing and Batak Toba people, native to North Sumatra. The dish is usually prepared with common carp, which is stewed with various spices and herbs. Torch ginger and Szechuan pepper are the key spices used in the dish.

Because Szechuan pepper is only found at the height of 1500 meters in the area where the Mandailing and Batak Toba people reside, arsik has always represented the traditional dish of the area. The fish is always served whole, symbolizing the entire human life, and it is typically covered with a thick, spicy sauce. 

Cá tai tượng chiên xù is a traditional dish originating from the Mekong Delta area. This specialty is made by deep-frying elephant ear fish until it becomes crispy and fully cooked, and then it can be served as it is. The meaty and tender pieces of elephant ear fish are often mixed with cucumbers, pickles, and herbs, and the pieces are then wrapped in rice paper.

The rolls are usually dipped in a special sweet and sour sauce that’s made from fish sauce, hot chili peppers, and garlic. Before serving, the fish is sometimes topped with roasted ground peanuts and it’s often served with lime wedges on the side.

Cá lóc nướng trui is a traditional dish and a specialty of the Mekong Delta, consisting of grilled snakehead fish. The dish is made with a combination of snakehead fish, basil, bananas, mangos, cucumbers, carrots, and green onions.

The vegetables are thinly sliced and arranged on a serving platter. The fish is washed, speared with a long stick from the mouth to the tail, and it’s then buried in straw which is set on fire. When the fire stops burning, the fish should be done.

Pieces of the fish are then mixed with the vegetables, sometimes wrapped in rice paper, then dipped into fish sauce or eaten with rice.

Pla duk phat phet is a Thai fish specialty made with pieces of deep-fried catfish that are stir-fried in a spicy Thai red curry sauce. Apart from fresh Thai red curry paste (nam phrik kaeng phet daeng), the sauce typically contains ingredients such as kaffir lime leaves, chili peppers, garlic, krachai (Chinese ginger), water or chicken stock, and (optionally) lemongrass or galangal.

Fish sauce, oyster sauce, and palm sugar are added to the dish to enhance its flavor, while some versions call for the addition of coconut milk to the sauce. Crispy catfish pieces immersed in a flavor-packed curry sauce are often topped with fried Thai basil leaves and thin crunchy strips of red bell peppers, and are usually accompanied by sticky rice or steamed jasmine rice on the side.

Bangus sa tausi is a popular Filipino dish featuring bangus (milkfish) cooked in a savory black soybean sauce known as tausi. This dish blends Filipino and Chinese culinary influences, combining the rich flavors of milkfish with the salty, umami taste of fermented black beans.

The preparation begins by frying fish, then sautéing garlic, onions, and ginger and adding tomatoes, tausi, and fish sauce, which create the dish's distinctive flavor. The bangus is then simmered in the mixture, absorbing the rich sauce. Typically served with steamed white rice, bangus sa tausi is a hearty and satisfying meal with a balance of tender fish and a savory, slightly salty sauce.