Frozen Whole Grouper

A prized fish across fine Asian cooking, grouper is known for its dense, snow-white flesh and clean, gently sweet flavour. This one arrives whole and blast-frozen, so the texture stays firm and juicy right through to the table.

Why you'll love it

• Distinctive mottled, spotted skin and dense white meat
• Holds together beautifully under high heat and never turns crumbly
• Mild and sweet, with none of the heaviness of oily fish
• Equally at home steamed, braised in a clay pot, or pan-seared

Cooking ideas

Partially thaw before preparing. For a classic steamed preparation, tuck ginger and spring onion into the cavity and steam until the flesh turns opaque and flakes, then dress with hot soy and shredded scallion. Alternatively braise gently in a savoury brown sauce with ginger and garlic for a deep, layered flavour.

Storage

Keep frozen at or below -18 degrees Celsius. Cook promptly once thawed and never refreeze.