Tonguefish, or ikan lidah (龙舌) in Malay/Chinese, is a type of flatfish (family Cynoglossidae) known for its delicate, sweet flesh, often fried or steamed, with both eyes on its left side. It’s popular in Southeast Asia, prized for being boneless and nutritious, and is a common catch in shallow tropical waters, valued for its mild flavor and tender texture.

Although it is a bottom and “mud feeder” its gut is usually unpleasant especially those caught in less pristine coastal habitat, its flesh it surprsingly tasty without any residual taste from its enviroment.

A small, flatfish with both eyes on the left side, no pectoral fins, and a long hook on its snout. Although they are born normal but will immediately flip over to one side.
Its taste is Mild, sweet, savory, with tender, flaky meat.
They are known by a variety of local names ranging and differing from region to dialects. Also called ikan sebelah (flatfish), tongue sole, ikan lidah (Malay), and 龙舌鱼 (Chinese).

Commonly deep-fried until golden and crispy is a popular preparation, paying a slight premium at seafood restaurant but more realistic price at the various “economic” rice or food stall around the the region. It can also be steam, using the larger catch, in bean paste.

A very common wild caught fish avilable at the fishermen jetties and fresh markets throughout all three districts.