Today we explore the anatomy of the Giant Grouper and see how this gigantic fish is appreciated, part by part. The whole gastronomic philosophy about this fish is quite different from fish that you eat everyday. From the fins to the skin to the lips and the testicles, each part of the fish is appreciated for its different texture and flavour!
These four fishes are grouped together because they are all known as "Chior" 鲳 by the Teochews/Hokkiens, although scientifically, they belong to different families. They are similar in size and shape but quite different in flavour and texture.
Singapore Fish Files: Spanish Mackeral, Spotted King Mackeral and Korean Seerfish
Spanish Mackeral, Narrow-Barred Mackeral Scomberomorus commerson Teochew/Hokkien: Batang, , Mandarin 马鲛鱼 (ma jiao yu) Mal Tengiri Batang Links: Fishbase, Identification key The Spanish Mackeral, locally known as batang, is a popular food fish in Singapore. It is commonly used for fish soups and otah. They belong to the family Scombridae which are a pelagic species whose […]
Singapore Fish Files: Ikan Kurau, Threadfin, Ngoh Her
Indian threadfin Leptomelanosoma indicum, Hokkien: Ngor Her, Orh Ngor, Malay: Ikan Kurau The indian threadfin is a highly prized fish in Singapore with prices ranging from $20 to $55 for the prized “Balai” Ngor which is fished off the waters of Tanjung Balai, one and a half hour ferry ride South West of Singapore. The […]
GAP-FF accreditation of Singapore Fish Farms: Kühlbarra Barramundi
In the last year however, I got wind of a local fish farm which was producing Australian Barramundi (That is what the Aussies call them) in the Southern waters off Singapore. I ate it the first time at The Naked Finn and I was amazed at how good it was. My friend Ken Loon who owns The Naked Finn is a crazy seafoodie, so when he started raving about this locally farmed fish, it naturally piqued my interest.
Zai Shun Curry Fish Head: 忘不了,忘不了! Empurau at last!
I have been waiting for the opportunity to taste the Empurau since I first blogged about Zai Shun last year. While I was enjoying his “Sultan” fish, the boss told me that there was an even more exquisite, more expensive, more tok kong, more legendary fish that comes from rivers of Malaysia — The Empurau […]
Majestic Bay Seafood: Will there be Kopi Crab Copy Cats soon?
Will Kopi Crab be the next big thing in the Singapore seafood scene? Every now and then, a chef from somewhere will come up with a new crab dish which takes Singapore by storm. In the fifties, it was Mdm Cher with her Chilli Crabs, in the sixties, Long Beach with Black Pepper Crabs, and […]
Ocean Kingdom Seafood Restaurant: Of Foodies and Deadly Dishes
This restaurant is closed Humans have an innate fascination for novelty. I think I speak on behalf of most foodies here that one of the really exciting things about being a foodie is being able to taste something new. Actually, a foodie is like a collector of sorts. Some people collect stamps (I don’t know […]
Zai Shun Curry Fish Head: A Place for Unique Steamed Fish!
I have been very curious about the Sultan Fish ever since the news reported earlier year that a man was charged $1200 for it at Resort World Sentosa. I say I am only curious because I don’t see myself ever forking out $1200 just to eat a fish. But it does make you curious doesn’t […]
Choon Seng Teochew Porridge: $80 steamed fish in a Coffeeshop!
Stewed Cabbage – Typical Teochew Muay dish Sometimes when I look at scenes from Tsukiji Market and catch a glimpse of a huge Tuna, I wonder to myself, “How did this Tuna, which must be at least 20 years old, manage to escape being caught all these time?” I felt exactly the same way with […]
Xu Jun Sheng Teochew Cuisine: It doesn’t get better than this!
This stall is closed It was a dark day indeed for Teochew Muay (Porridge) lovers when Xu Jun Sheng closed its doors 2 years ago. There are very very few Teochew Muay places where you have a selection of ready prepared dishes and are still able to order Ala Carte dishes as well. But the […]
Bukit Merah View Teochew Porridge: Will the Real Teochew Ah Hia please stand up?
The original Chef has passed away and the stall has been taken over by Ye Shang Hai and is now located opposite the original stall in the newly renovated food centre Today was the day I found out I did not qualify to be a True Blue Teochew Ah Hia! Oh, don’t misunderstand me. I […]