Country of Origin: Indonesia/Malaysia

Also known as Ang Go Li (Hokkien), it is commonly used for curry and assam fish head! It is extremely versatile and can be cooked in different ways. The meat is slightly less tender as compared to the red snapper/emperor snapper. However, the texture of the flesh makes an excellent choice for cooking curry as it is able to hold its shape while absorbing the curry when lifted from the bones.  

Note:

√ The indicated weight is before descaling and de-gutting.  

√ The fish head will be cut into half by default. 

√ For curry fish head, it is recommended to cut into half.

√ For stir-frying or steamboat/soup, it is recommended to cut into small cubes.