Local names:
Malay: Anak keretang, Kerapu
Cantonese: Sek baan
Hokkien/Teochew: Gau her
Mandarin: 石斑
Fisheries information:
Countries of origin: Indonesia, Malaysia
Fishing methods: Hook and line (Indonesia and Malaysia).
This fish is not commonly encountered at wet markets. It is seen irregularly at Jurong Fishery Port. Apparently this species is more popular in Hong Kong. It is also a deeper water species of grouper inhabiting depths of 40-130m.
Culinary usage:
Steamed, Soups, Stir-fried, Braised
Groupers are particularly revered in Cantonese cuisine and are the top fish of choice for Cantonese/HK steamed fish. This species is not as popular as the red groupers but is a good and affordable alternative. It is known for having a good amount of collagen and meat.
When table-sized, groupers are steamed whole but this grouper seems to be sold at a size where it has to be portioned out. When groupers get to this size they are likely sold in the same way as giant groupers. The heads and meat are sold at a premium as they contain huge quantities of collagen and are sought after for steaming or soups. The innards and stomach are also a delicacy steamed, stir-fried or braised. The meat can also be cut into slices for sliced fish soup.
How to identify:
This is a large grouper and is easily identifiable by its prominent lighter bands across a darker brown body. The bands have an outline of small black dots that makes them look like sewn on patches. It is not as rotund or round in shape as other large groupers.
