Thank you all for your thoughtful replies.

Right after I made the posting I poured back into my 100+ Asian cook
book collection once again to search for anything on the subject. I
actually did finally find one small recipe for it (Vietnameese).
Dissapointingly it said little more than to cut it up and put it into
a bowl of soup.

Thank you James.
I will look up the book you mentioned.
I would also like to beg, 'can you give a brief synopsis' ?

Thank you Steve.
I guess it all boils down to learning how to rehydrate each particular
fish?
I have had a few years of experience with the common salted Cod fish
"Bacalhau" . Usually running about 2-3 changes of water over a 8-16
hour period of time.
The different varieties of dried fish in the Asian markets appear to
all be dried to varying degrees and I am clueless as to what level of
salting may have been used in the drying process. Therefore I guess
what I would be looking for is a similar rule of thumb for how long
to let a fish soak for? with how many changes?

Thank You Nick.
I got a big Kick out of that "Uhuru, Goomba!" crack,that was really
funny.
Thatnk you for the recipe but another big question that arises when
trying to use the Asian dried fish:
The Bones ?!
Of course I have eaten tons of dried shrimp and squid but with this
Asian dried fish I do not see many filets. From what you have written,
it does not seem like you needed to either soak the fish or to worry
about it being too salty.
This Asian fish is not heavily salted the way Europeans dry their
fish?

Thank you all
Steven