Local names:
Malay: Kerapu merah
Cantonese: Hong baan
Hokkien/Teochew: Ang gau
Mandarin: 红斑
Fisheries information:
Countries of origin: Indonesia, Malaysia
Fishing methods: Hook and line (Indonesia and Malaysia)
Less commonly found for sale in Singapore. This is a deeper water species, inhabiting reefs up to 150m deep.
Culinary usage:
Steamed, Fried, Asam pedas/Gulais
Hinds are not as highly regarded for steaming like other groupers. Like most groupers they can also be fried. In Malay cuisine, groupers are often cooked in asam pedas or other gulais.
How to identify:
Hinds have a pronounced sloping forehead which differentiates them from groupers. The tomato hind has faint reddish brown spots along its body which makes it easy to differentiate from the other red hinds.
A basket of tomato hinds at the Jurong Fishery Port.