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).
This fish is not commonly encountered at wet markets and is sometimes seen at the Jurong Fishery Port. It is a deeper water grouper species and inhabits depths of 20-240m.
Culinary usage:
Steamed, Soups, Fried, Asam pedas/Gulais
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. Like most groupers, they can be steamed, fried or cooked in asam pedas or other gulais.
How to identify:
A grey-brown grouper with two pale horizontal stripes which have black margins and contain dark dots. It is more elongated in shape as compared to other larger groupers. They are sold at a medium to large size.
They are found in larger numbers at the Jurong Fishery Port from time to time.
The head of a large striped grouper being sold at Chinatown Complex wet market.