Frozen Whole Grouper

A whole reef fish with mottled, spotted skin and dense snow-white flesh. The meat is firm and holds its shape through steaming and braising, so it plates cleanly.

What you get

• 2 kg whole fish, cleaned and ready to cook
• Distinctive spotted skin, uniform size
• Dense white meat that stays tender without falling apart

How to cook

Steam: steam whole with ginger and spring onion until the flesh lifts cleanly off the bone.

Claypot or braise: simmer in a covered pot with soy, garlic and stock.

Fillets: cut the flesh away from the frame, pat dry, and pan-sear skin-side down.

Thaw in the refrigerator overnight and cook it through.

Storage

Keep at or below −18°C. Do not refreeze after thawing.