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:
A grouper with a brown body and six distinct dark vertical bands. It is commonly sold at smaller sizes with a maximum known size of 40cm.
These groupers are often found at a small size that is only really good for frying and gulais.
Another look at the six distinct bands on the body and nape.