Hailing from the province of Jeolla, hongeo or hongeo-hoe is a South Korean specialty that consists of skate that gets fermented in its urine. This cartilaginous fish is known to eliminate urine through its skin, thus allowing for natural fermentation to take place in the flesh and helping to preserve it.

The process lends the fish its signature aromas that bring to mind the strong and pungent odors of ammonia and dirty public toilets. As this unpleasant odor follows diners long after they’ve had their share of hongeo, restaurants which specialize in this delicacy often offer their customers services such as keeping their jackets in sealed bags and spraying them with deodorant upon leaving. 

Tian bu la are Taiwanese fish cakes made with a thick paste which incorporates mild white fish fillets, eggs, and potato or tapioca flour. The generously seasoned mixture is piped directly in the sizzling oil, then deep-fried until golden brown.

The fish cakes are usually shaped in long and thin cylindrical forms, but they are sometimes flattened into thick, round discs. Even though they can be eaten immediately after frying, the Taiwanese traditionally boil them on low heat in a soy-sauce-based broth, which allows the crispy skin to soften, and the cake to infuse with all the pungent broth flavors.

If it is served as a crispy treat, it is usually skewered and enjoyed as a snack on the go. 

Fish head curry is a Singaporean specialty dish consisting of fish heads, coconut cream, tomatoes, and an array of seasonings such as curry leaves, garlic, chili, coriander, cumin, turmeric, pepper, and tamarind. The dish was invented during the 1970s as a way to use up unwanted fish heads.

Today, it is served with bread or rice on the side, and one simmering pot of fish head curry can easily feed a few people.

This spicy South Korean dish is traditionally prepared with monkfish or angler. The traditional Masan-style version is made by drying the fish and then steaming it with gochugaru chili flakes and doenjang soybean paste. Other versions available throughout the country are usually braised with the spicy sauce, and both types are traditionally accompanied by bean sprouts, minari (water dropwort), sea squirt (mideodeok), or shrimps.

It is believed that the dish was created sometime in the 1940s at a Masan fish market in Changwon. Since monkfish and angler have somewhat of an ugly appearance, the species were largely ignored by the fishmongers and the general public. Nowadays, the fish is considered a delicacy because of its firm but tender flesh, and it usually comes with a high price tag. 

Kinilaw is a Filipino appetizer made with raw, cubed fish in a dressing based on vinegar. The appetizer is typically garnished with onions, ginger, chili peppers, and garlic. Fish should be washed in vinegar, not soaked in it, turning the pink flesh into white and slightly opaque in the process.

Although kinilaw is usually consumed as an appetizer before a big meal, it can also be eaten as finger food, when it’s traditionally consumed with alcoholic beverages on the side.

This fiery Thai fish curry is usually associated with Central Thailand, although similar varieties can be found throughout the country. The most popular version consists of fresh rice noodles (khanom chin) that are served with a thick and spicy curry which is based on coconut milk, white fish, and a thick curry paste that usually combines freshly ground chilis, lemongrass, shrimp paste, turmeric, and garlic.

The dish is traditionally accompanied by fresh vegetables, lemon basil, and fried chilis. Traditionally, it comes topped with hard-boiled eggs.

Tamsui fish balls are Taiwanese delicacies consisting of fish paste filled with marinated pork and garlic. Some versions also contain shark meat paste, which imparts an exquisite flavor to the product. With a typical oval-cylindrical shape and a chewy texture, these stuffed fish balls are usually added to a bowl of hot fish-paste broth that is seasoned with pepper, a bit of oil, and some freshly chopped celery.

Other typical accompaniments to this local treat include rice vermicelli or dumplings. Packed with flavor, the fish balls are a common street food item that is usually eaten for breakfast, lunch, or as a savory snack. Both tourists and locals can learn everything they need to know about these fish balls and the history behind their creation by visiting the Teng Feng Fish Ball Museum, which was opened in 2004 and is the first Taiwanese fish ball museum. 

Iwashi nigiri sushi is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of sardines. The dish has a very fishy flavor and a texture that can be somewhat tough. The aromas are pungent, even when the sardines are extremely fresh.

Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.

Pla sam rot is a traditional fish dish originating from Thailand. The dish is usually made with fish such as sea bass, tilapia, or snapper. The three-part sauce is made with a mixture of tamarind (sour), palm sugar (sweet), fish sauce (salty), and additional ingredients such as garlic, coriander, hot peppers, shallots, Thai basil, and oil.

The fish is fried in oil and the sauce is then spooned over the fish. Pla sam rot is traditionally served on a platter as a shared meal, with steamed jasmine rice on the side.