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.

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

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) - Only place the fish in the steamer after water begins to boil.

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.