Red Snapper 红鲷鱼

From source, to you – Red Snapper has bright red/ metallic red skin and white under belly. It is commonly seen in the market and highly sought after too!

Known for its firmer meat texture that allows longer cooking timings without the meat breaking, this fish is very suitable for claypot, stews, and even baking and grilling.

Our partners use proper commercial fishing techniques to ensure that this species will not become endangered, and its natural habitat will continue to thrive.

Red Snapper 红鲷鱼

Technical Information

Technical Information: 17 Mar 2023
Common Name: Red Snapper
Scientific Name: Lutjanus campechanus
Catch Method: Wild Caught
Origin: Indonesia
Catch Area: Bintan
Landed Date in Singapore: 16/3/2023

For traceability purposes, Port65 has attached the latest shipment information for your reference.

Processing Information

Processed by: Hai Sia Seafood
Processed on: 16/3/2023
Use by (Chilled): 21/3/2023
Use by (Frozen immediately upon purchase): 16/4/2023

Cooking Recommendations

Teochew Steam
Sprinkle Salt on both side of the fish and set in a deep dish.

Arrange sliced tomatoes, salted vegetables, one salted plum tofu around the fish, and place the ginger slices on top. Add some water into the dish.

Steam on high heat. (Timing may vary in accordance to fish size)

Garnish with Spring onion and ginger strips.

Bake
Mediterranean-style with tomato, garlic, olive oil, and salt. 10 minutes at 190 degrees celcius (adjust based on your oven).

Hong Kong Steam
Combine Salt, Sugar, light Soy Sauce and a smal amount of hot water. Mix until salt and sugar is dissolved, and set aside.

Rub salt on both sides of the fish to rid the fishiness, and place into deep dish.

Add some slices of ginger in the belly of the fish and on the fish. Slice some Spring onion and ginger into strips, and set aside for garnish.

Steam on high heat. (Timing may vary in accordance to fish size) - Only place the fish in the steamer after water begins to boil.

Once the fish is done, drain any excess liquid, and remove ginger slices.

Pour sauce over the fish, and add Ginger strips and spring onion strips on top of the fish.

Heat a wok or small saucepan to medium high heat, and add 3 tablespoons vegetable oil.

Once the wok begins to smoke, turn off the heat and pour the oil on the fish.

Traceability Database

Click here to download the previous batches information.