Local names:
Malay: 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)
Less commonly found for sale in Singapore.
Culinary usage:
Fried, Asam pedas/Gulais
Unlike most other groupers which can be steamed, this grouper is normally not used for steaming and is fried. In Malay cuisine, groupers are often cooked in asam pedas or other gulais.
How to identify:
Dark brown grouper with yellow lines arranged in a hexagonal pattern across its body. Has characteristic large pectoral fins relative to the body.
Note the hexagonal pattern and the large pectoral fin relative to body size.