Confused by the different types of fish? With the help of Max Chio, director of local fishery Blue Ocean Harvest, and the Agri-Food & Veterinary Authority of Singapore (AVA), we identify the common types of fish sold in Singapore. Read on too for the best ways to each these fish.
This article was originally published in Simply Her January 2013.
Common types: Red snapper (hong diao), golden snapper (jin diao)
The natural sweetness and firm flesh make this a well- rounded fish. The red snapper, a premium breed, is best steamed; snapper is also good in stir-fries. Like the grouper, a good-sized snapper (about 1kg) has a meaty head that’s good for curries, says chef CK Lee.
Common type: Four-finger threadfin (wu yu or ikan kurau)
Commonly from Indonesia and Malaysia, the big ones (heavier than 1kg) are usually caught in the wild while the smaller ones (around 500g), are farmed. The large threadfin is less bony than other fish and is commonly steamed or cooked in porridge. The fillets are firm and thick and are also suitable for pan- searing, says chef Isaac Tan.
Common type: Threadfin bream (angoli)
Its flesh is moderately firm, just slightly softer than cod. It doesn’t dry out easily, even when overcooked, and is an easy fish to handle. They are usually less than 1.5kg, which is not too big and easy to cook through. Chef CK recommends it for pan-searing – the slightly thick skin can be nicely crisped and the meat, still juicy.
Common types: Chinese pomfret (dou chang), pompano (jin chang), black pomfret (hei chang)
Other than the black pomfret, whose chewy meat makes it more suited to pan-frying, the other types of pomfret have delicate meat that’s sweet and best enjoyed steamed with minimal seasoning. The Chinese pomfret ranges from 1.5kg to 2kg, and is one of the largest and most expensive pomfret, says Max, director of local fishery Blue Ocean Harvest. Being a deep-sea fish, it is more meaty, has a sweeter flavour and is more tender than its cousins.
Common type: Asian sea bass ( jin mu lu)
The meat is mildly sweet and moderately delicate. Max points out that wild sea bass and those farmed in sea water have a fresher taste and firmer flesh than those farmed in freshwater. Best steamed or cooked in soups to retain its juiciness.
Common types: Spanish mackerel (batang), spotted Spanish mackerel (ma jiao yu)
If you like your fish lean and chewy, this is for you. The meat is greyish and has a pronounced taste, and is the driest of all fish. Best for pan- or deep-frying. Chef CK recommends marinating mackerel fillets with chilli padi, minced onions and garlic, lemon juice, olive oil, salt and pepper before barbecuing them. Mackerel is also good for making fish paste and fish balls.
Common types: Red grouper (hong shi ban), black grouper (hei shi ban), black marbled or tiger (lao hu ban) grouper
With firm, almost bouncy, meat that has little fishy aroma when cooked, this is one of the most palatable fish. Wild red grouper is the most expensive – it’s sweeter and finer than other types of grouper, says Austen Ong, F&B Director of The Seafood International Market & Restaurant. Best steamed to enjoy its natural sweetness.