Grouper 石斑
Not your typical farmed fish —— Grouper farmed in the Kukup mangrove sea water is only fed with natural small fish instead of artificial feed. Unlike what people expect from most pond-farmed fish, this sea-farmed fish has a fresh sweet flavour with absolutely no muddy taste! Kukup Grouper is also widely used by restaurants in Singapore to serve at wedding banquets. It is suitable for braising and half fry cooking. It is especially delicious to cook with beans paste and green onions. The skin of Grouper is also rich in Gelatin which helps in cell repair for postpartum women too.
来自龟咯渔村的海养石斑，在红树林区海水中养殖，并以纯天然小鱼喂养，不使用任何非化学饲料。与一般池养鱼不同，海养石斑品尝起来更加清甜，也丝毫不带土味。龟咯海养石斑也经常被新加坡餐厅选用来准备宴会的美食。它适合红烧和半煎，搭配豆酱葱段一起烹煮，非常美味。石斑鱼的鱼皮胶质丰富，帮助细胞修复，所以它也被称为美容护肤之鱼，适合产后妇女食用。
Chinese Name(s): 石斑
Local Name(s): Kerapu
Origin: Kukup
产地：龟咯
Type: Sea-raised
种类：海养
Flavour: Mild
口味：清淡
Texture: Medium
肉质：中等
Cooking Method: Braise / Half Fry Cook
烹煮方式：红烧 / 半煎
Weight Loss after cleaning (whole fish): 20-25%
清理后重量减少（全鱼）：20-25%
Caution: Customized cutting is NOT available.
注意：恕不接受客制化切割
Storage: Keep frozen at -18°C. For best quality, consume within 3 months.
储存方式：冷冻雪藏 -18°C。购买后3个月内食用，品质最佳。
✅ 100% Preservative Free 绝无防腐
✅ Cleaned & Gutted 去鳞清内脏
✅ Vacuum Packed 真空包装
✅ Flash Frozen 急速冷冻
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Fresh
Freshness is our number one concern.
Our Kukup farms, processes and delivers its premium Red Snapper right here in Pontian. To ensure freshness, we harvest our fish and vacuum-packed within hours of processing.
There are no long distribution chains to compromise the freshness and flavour of our fish.
Flavourful
We sell the best-tasting Red Snapper available. That’s a bold claim, but after one taste we’re pretty sure you’ll agree.
You’ll find our premium Red Snapper fillets and steaks to be mildly sweet and incredibly clean tasting. Thanks to the pristine ocean waters in which we farm our Red Snapper , our products have no muddy or “fishy” taste.
Safe
We feed this fish to our families, so we’re kinda fanatical about the quality of the water in and around our farm. We purposefully located our ocean enclosures in strong currents which keep clean, oxygen-rich waters flowing through them.
In addition to our clean waters, you can rest assured that we do not use any hormones or antibiotics to encourage the growth of our Red Snapper . We believe that the best way to grow robust, healthy fish is to simply feed them high-quality food and let them swim in a clean, natural environment.
Healthy
Our Red Snapper eat nothing but top-quality fishmeal food, basically we feed our fish with small fries, which has little or no wet market value, caught from our Pontian shore.That means fish that are tasty and naturally high in heart-healthy and brain-boosting omega-3 and omega-6 fatty acids.
Convenient
With The Fish Club, there is no slopping through the wet market to buy fish.
There’s no more lugging dripping bags of not-so-fresh fish home from supermarket. And you no longer need to worry about the fish in the sweltering boot of your car as you drive home.
Let us take care of everything. Premium fish, super fresh, delivered ice-chilled to your doorstep.
How To Make: Pan-Seared Grouper with Balsamic Brown Butter Sauce
Ingredients
- 4 (4- to 6-oz.) fresh grouper fillets
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced shallot
- 1 teaspoon fresh lemon juice
Steps
Preheat oven to 425°. Pat fish dry with paper towels, and let stand at room temperature 10 minutes. Sprinkle fillets with salt and pepper.
Heat oil in a large ovenproof skillet over medium-high heat. Carefully place fillets, top side down, in hot oil. Cook 3 to 4 minutes or until the edges are lightly browned. Transfer skillet to oven.
Bake at 425° for 4 to 5 minutes or until fish is opaque. Remove skillet from oven, and place fish, seared side up, on a platter.
Wipe skillet clean. Cook butter in skillet over medium heat 2 to 2 1/2 minutes or until butter begins to turn golden brown. Pour butter into a small bowl. Whisk in vinegar, shallot, and lemon juice. Season with salt and pepper.
SEARING IS BEST FOR: Nearly any type of fish, but is easiest with firm fillets that are at least 1 1/2 inches thick, such as grouper, halibut, sea bass, and striped bass.
EXPERT ADVICE: Make sure the pan is hot before adding fish. Press very lightly with a spatula while cooking for even searing.
Also Try: Grouper Parmesan
Sources:
https://www.myrecipes.com/recipe/pan-seared-grouper-balsamic-brown-butter-sauce
