Local names:
Malay: Kerapu merah, Kerapu bara, Sunoh
Cantonese: Chut sing baan
Hokkien/Teochew: Ang gau
Mandarin: 七星斑
Most red groupers are known as star groupers in Cantonese and Mandarin as the many spots are said to resemble the numerous stars in the night sky. Chut sing baan translates to seven star grouper and this could be possibly due to the large dashes and spots on its face and body. In Chinese astronomy, the seven stars in the Ursa Major (Big Dipper) constellation are those that are held in highest regard.
Fisheries information:
Countries of origin: Indonesia, Malaysia
Fishing methods: Hook and line (Indonesia and Malaysia)
Culinary usage:
Steamed, Soups, Fried, Asam pedas/Gulais
Groupers are particularly revered in Cantonese cuisine and are the top fish of choice for Cantonese/HK steamed fish. This species is one of the most popular fishes for Cantonese/Teochew steamed fish in Chinese restaurants.
When table-sized they are steamed whole. For larger-sized groupers, the fish is either butterflied or filleted before steaming. The fillets can also be sliced to be used in sliced fish soup. Groupers have plenty of collagen and the bones and head are used to make soup.
They can also be served fried. In Malay cuisine, groupers are often cooked in asam pedas or other gulais.
How to identify:
Bright red grouper. Has larger blue spots and horizontal dashes on face and body as compared to other similar-looking groupers like the leopard coral grouper (Plectropomus leopardus).
This species can be easily distinguished by the large blue horizontal dashes on the face and body.
More close-ups of barcheeked coral trouts.
