Local names:
Malay: Keretang, Kerapu
Cantonese: Sek baan
Hokkien/Teochew: Orh gau, gau her
Mandarin: 黑石斑，石斑
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 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 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.
Malabar groupers are another species that get to such large sizes that they are sold in the same way as giant groupers. Large orange-spotted groupers heads and meat are sold at a premium. When at this size, the heads contain huge quantities of collagen and are sought after. The innards and stomach are also a delicacy stir-fried or braised.
How to identify:
Gray or brown coloured grouper with many small dark spots and many dark diagonal bands across the body. Body is rounder relative to other groupers. Can be distinguished from orange-spotted grouper by the colour of its spots. Generally sold at large sizes.
Another angle of a malabar grouper.