Deep-Sea Grouper

Overview

A wild-caught reef fish from deep, clean water, processed from live stock and frozen whole to preserve its integrity. The body carries distinctive brown-black spotting and a robust, muscular build, and the flesh sets into generous garlic-clove flakes.

Why You Will Love It

• Wild-caught and live-processed, then frozen whole
• Firm, delicate flesh that flakes cleanly and stays springy
• Exceptionally rich in collagen, prized for its bouncy, silky bite
• Generous 800 g to 1.5 kg fish, enough to serve three to five
• Equally at home steamed, braised, clay-pot baked or sliced into congee

Ways to Enjoy

Steam — score along the thickest part, top with ginger and scallion, steam for 10 to 12 minutes and finish with seasoned soy and hot oil.
Braise — cut into chunks, sear golden, then simmer for 20 minutes in stock, soy and rock sugar.
Clay pot — layer onion and ginger in the base, set the whole fish on top, add rice wine and bake for 15 minutes.
Congee — slice thinly and slide into silky white rice porridge until just cooked, then season with ginger and white pepper.

Storage

Keep at -18°C for up to 9 months. Cook thoroughly once thawed and never refreeze. Thaw gradually in the refrigerator at 0-4°C for 8 to 12 hours, then rinse gently before cooking.