I always find this Chermin Fish unique because of the fish head structure. Full of meat this fish claimed by anglers as the most common trevally species found all over Singapore though not commonly seen in our wet markets. The best method of cooking this fish is to steam it. The simplest method of preparing … Continue reading Unique Chermin Fish

I asked my fish supplier whether there is any fresh Red Snapper. Immediately he took this gigantic Red Snapper fish and started showcasing  his skills in dividing the fish into various parts. 😲 I asked for half portion of this Red Snapper Fish Head to prepare curry. For Red Snapper Curry Fish Head, check out … Continue reading Gigantic Red Snapper

I was hesitant to get this gigantic black pomfret. My fish supplier suggested fillet this fish into two parts for two different servings.  Good idea. How about half portion for Sweet Sour Fish. Check out the recipe here. https://flofoodventure.wordpress.com/2015/03/19/deep-fried-crispy-garoupa-fish/ What should I do with the other half of the fillet? 🤔 How about crispy fish? … Continue reading Gigantic Black Pomfret

Good grounded bean paste (taucheo) does wonders to steam fish. The taucheo should be light in colour, very fragrant and umami bringing out the sweetness of the fish. The end results of Steamed Fish with Grounded Bean Paste. Fish is steamed separately. While steaming the fish,  in a pan add cooking oil, sauteed the minced … Continue reading Malabar Trevally