Local names:
Malay: Kerapu merah
Cantonese: Jin sing baan
Hokkien/Teochew: Ang gau
Mandarin: 燕星斑
Most red groupers are known as star groupers in Cantonese and Mandarin as the many spots are said to resemble the numerous stars in the night sky. Jin sing baan translates to swallow star grouper and this is likely in reference to this grouper's crescent tail shape which resembles that of a swallow.
Fisheries information:
Countries of origin: Indonesia, Malaysia
Fishing methods: Hook and line (Indonesia and Malaysia)
Culinary usage:
Steamed, Fried, Asam pedas/Gulais
Groupers are particularly revered in Cantonese cuisine and are the top fish of choice for Cantonese/HK steamed fish. However, this species is not held in as high a regard as the other red groupers. Amongst the Teochews this fish has a reputation for 'lou gou' which refers to undesirable rubbery, tough flesh. The reason is not known but our experience eating this fish so far has been consistent with these accounts.
This fish is normally steamed whole and can also be served fried. In Malay cuisine, groupers are often cooked in asam pedas or other gulais.
How to identify:
Bright red grouper. Has small white spots and a mosaic of faint yellow stripes throughout its body. The tail is distinctly crescent-shaped and has a white-edge to it. It also does not grow to the large sizes that other groupers do.
A clearer look at the white-edged lyretail's tail shape and white edge. In these photos, you can see them in comparison to a range of other red groupers. Note the difference in patterning and colouration.
