Frozen The Straits Bass ® Local Barramundi Seabass Fillet Skin On 190g

We are proud to source from SAFEF farms, and here’s why you should be excited to try out their catch:

• Unbeatable Freshness: Harvest-to-plate in hours, not days. This means superior texture, sweeter flavor, and zero "mushiness" that you can literally taste.
• Guaranteed Traceability: Every fish is audited for antibiotics and contaminants. You know exactly where it came from, giving you peace of mind and a great sustainability story to tell your guests.
• Supply Chain Security: By partnering with local farms, we reduce our reliance on shaky global imports. We are building a buffer against climate disruptions and geopolitical tensions—together.
• "100% Local Catch" resonates with conscious consumers like you, who want to support Singaporean livelihoods and national resilience. Because when you choose local, you aren’t just buying fish. You’re investing in a Singapore that can feed itself.

Enjoy the delicate flavour and firm, flaky texture of our sustainably sourced Barramundi Seabass, expertly filleted for maximum convenience. Responsibly farmed in local waters, this premium fish is carefully processed to preserve its natural freshness, quality, and nutritional value. Perfect for grilling, pan-searing, baking, steaming, or healthy everyday meals. Vacuum-packed for optimal quality, ensuring hygiene and ease of handling. 

 Foolproof Local Barramundi: 3 Ways to Get It Right Every Time

Good news: You don’t need a culinary degree to cook SAFEF Barramundi. It is one of the most forgiving, delicious fish on the market. Here is our golden rule: Cook it 80% of the way on the skin side, and 20% on the flesh side.

The Ultimate Crispy Skin (15 Minutes)

1. Take the fillet out of the fridge 10 minutes before cooking to bring it to room temp.

2. Pat the skin bone-dry with kitchen towel. (Moisture is the enemy of crispiness!). Season both sides with salt and pepper.

3. Heat 2 tbsp of neutral oil in a non-stick pan over medium-high heat.

4. Place the fillet skin-side down. Here is the secret: Press it down gently with a spatula for 30 seconds so the skin makes full contact with the pan.

5. Cook for 4-5 minutes until the skin is golden and crackling. Flip, cook for 2 more minutes, squeeze over some lemon, and serve immediately.

Easy Oven Steamed "Hong Kong Style" (12 Minutes)

• Place the fillet on a piece of baking paper. Top with sliced ginger, spring onions, and a drizzle of light soy sauce and sesame oil.

• Wrap the paper into a tight parcel (like a paper bag) and bake at 200°C for 10 minutes.

• Open the parcel at the table—the aromatic steam is a showstopper, and the fish is impossibly tender.

Quick Grill (For the BBQ)

• Brush the fillet with a mixture of olive oil, chili, and honey.

• Grill skin-side down for 4 minutes over medium heat, then flip for 2 minutes. The natural sugars in the fish will caramelize beautifully.

Remember: Unlike leaner white fish, local Barramundi stays moist. If the flesh flakes easily with a fork, it’s ready. Don't overthink it!