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Grouper (Pontian Wild) Fillet / 石斑(笨珍野生)厚片

Grouper (Pontian Wild) Fillet / 石斑(笨珍野生)厚片


Origin: Pontian

Regular price RM37.90
Regular price Sale price RM37.90
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Grouper 石斑

Grouper from Pontian has a unique sweet taste that cannot be found elsewhere. It has a mild flavour and a medium texture. It is suitable for many cooking methods such as braising, half fry, hot pot and steaming. Thanks to its texture, Grouper can absorb seasoning easily and it is an excellent dish to be served. 笨珍野生的石斑鱼有别于来自其他海域的石斑鱼,它的口味更加清甜。它味道清淡和肉质中等。由于它的肉质容易入味, 所以它也适用于炖、半煎、火锅、蒸等多种烹饪方式,成为一道道美味的菜肴。

Chinese Name(s): 石斑

Local Name(s): Kerapu

Origin: Pontian 笨珍

Type: Wild Caught 野生

Flavour:  Mild 清淡

Texture: Medium 中等

Cooking Method: Braise / Half Fry Cook / Hot Pot / Steam 红烧 / 半煎 / 火锅 / 蒸

Weight Loss after cleaning (whole fish): -


How To Make:  Pan-Seared Grouper with Balsamic Brown Butter Sauce

Pan-Seared Grouper with Balsamic Brown Butter Sauce


  • 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


  1. Preheat oven to 425°. Pat fish dry with paper towels, and let stand at room temperature 10 minutes. Sprinkle fillets with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
Tips: Make sure the pan is hot before adding fish. Press very lightly with a spatula while cooking for even searing.


Additional Information:

Caution: Customized cutting is NOT available. 

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  

How we package your order?

The vacuum sealed seafood products and frozen chill packs, which contain non-toxic gel are packed in a polystyrene box, so the chill packs distribute the cold evenly throughout your fish and seafood, ensuring maximum freshness.

We seal the polystyrene box with packing tape and hand it to our cold chain logistic to deliver to you.

What should I do when my order arrives? 

Remove your seafood products as soon as possible from the box, refrigerate all fresh items and freeze all frozen goods until you are ready to prepare them for consumption.

How is your frozen seafood handled? What is your freezing process?

Our fish and shellfish are processed and immediately frozen in our -45°c blast freezer. No chemicals or preservatives are added during the freezing or production process on any of our seafood items.

Read: How Blast Freezing Improves the Quality of Fish

What is a -45 Degree Freezer and how does it affect the seafood when defrosted?

Blast freezing seafood products at a lower temperature keeps the wall of the cell intact, ensuring that water from the inside does not exit. When defrosted, the quality, texture, and appearance will remain completely intact just as if it were a fresh product.  

What is the proper way to defrost frozen seafood products? 

If you have received frozen seafood and placed it in the freezer, remove these items from the freezer and store them in the refrigerator for at least one day before you plan to serve it. Allow 12 to 24 hours for the product to properly defrost. Do not rush the defrosting process as it can affect the flavor and texture of your seafood.  

Why are some seafood products unavailable from time-to-time?

The availability of seafood products depends upon the season, weather, and other conditions that can affect a catch or harvest. Additionally, the harvesting of many seafood products is regulated in order to maintain a sustainable supply.

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