Kee Fish (记鱼)

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Country of Origin: Indonesia/Malaysia


Kee Fish also known Ang Chor Kee belongs to one of the many species of the Snapper family. It is a popular and wallet friendly choice for most households especially smaller families. Its sweet flesh and texture makes it an deal fish and pan-frying and steaming! 



*500g: around 1 – 4 pieces before descaling and de-gutting.

*1 Kg: around 3-6 pieces before descaling and de-gutting.

*Exact number of pieces will depend on the size of the daily fresh catch. 


*The weight range is before any descaling, de-gutting and cleaning of fish.



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Kee fish are also known as yellow fin snapper, Ang Chor Kee (dialect).  It is a white fish and belongs to a red-brown snapper family. Their fine white meat offers lean protein and many other health benefits. In fact, it is one of the most low calorie fish in consideration of how much nutrients it offers. 

Taste & Texture: The meat is tender, mild and slightly moist while its texture is smooth. 

Cooking Methods: 

⇒ Pan-frying & steaming 

⇒ They are best steamed with soy sauce to retain the sweetness of the meat, salted baked, cooked as Nonya-style curry fish.

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