Singapore buys three groupers most: red grouper (红石斑), black grouper (黑石斑) and flower grouper (花斑). All three are wild caught, all are called ikan kerapu in Malay, and each suits a different dish. Red grouper is the clean, sweet fish for steaming and soup, black grouper has thick chewy skin and firmer meat, and flower grouper is the small whole fish you steamed at every wedding dinner.
Red, black and flower grouper compared
| Grouper | Taste and texture | Best for | Sizes we sell |
|---|---|---|---|
| Red grouper 红石斑 | Mild, slightly sweet, moist, large tender flakes | Steaming, soup, restaurant style dishes | Whole 500G to 1 KG and 2 to 4 KG, fillet, tail, head |
| Black grouper 黑石斑 | Mild, slightly richer, firm and dense, thick chewy skin | Grilling, steaming, sweet and sour | Whole 3 to 7 KG, fillet, steak, tail, head |
| Flower grouper 花斑 | The classic banquet steaming fish | Steaming whole | Whole 450 to 550G and 700G to 1 KG |
Red grouper
Red grouper is known locally as one of the four king fishes of Singapore. Ours is wild caught in Indonesia. The meat is firm but flaky, with large tender flakes that stay moist even under high heat, and the mild sweetness takes on any marinade or sauce. Our fillets, tails and heads are cut only from red grouper of 4 KG and above. For a whole fish, the 500G to 1 KG size steams nicely for a family, and the 2 to 4 KG size feeds a big table.
Black grouper
Black grouper is wild caught in Malaysia and is one of our own favourites, for its thick, chewy skin and sweet flesh. It is firmer and denser than red grouper, so it holds up on the grill and in sweet and sour. It is one of the few fish packed with collagen. Fillets, steaks, tails and heads come from black grouper of 4 KG and above, and a whole fish of 3 to 7 KG is yours in full: head, bones, belly and every bit of meat, cut the way you choose.
Flower grouper
If you remember eating a whole steamed fish at a wedding dinner or banquet, it was very likely a flower grouper. Also called garoupa, huay gau or hua ban, it is wild caught in Malaysia and Indonesia, and it is best steamed whole. The 450 to 550G size is an affordable everyday fish, and it sells as well as sea bass and golden pomfret for daily meals.
Grouper or sea bass?
Sea bass is clean, mild, soft and flaky, a safe choice for anyone. Grouper is chunkier and firmer, with more flavour from the skin. If your family likes a light steamed fish, either works; if you want a fish that stands up to soup, sauce or the grill, choose grouper. Our fillet comparison sets all our fish side by side.
How to cook grouper
- Steamed, Cantonese style: steam a whole flower or red grouper with ginger, then pour over hot oil, light soy sauce and spring onion. A 600G fish needs about 10 to 12 minutes.
- Fish soup: boil the head, tail and bones of red or black grouper for a sweet stock, then add sliced fillet at the end.
- Sweet and sour or grilled: use black grouper fillet or steak, which keeps its shape.
Grouper prices
All our grouper is wild caught, so the price per kilo moves with each catch and climbs before Chinese New Year, when red grouper and flower grouper are in demand for reunion dinners. Each product page shows today's price, and for whole fish we confirm the actual weight on delivery day, so you only pay for what you get.
Order grouper
See every cut in our grouper range, cut to order at our Jurong West stall and delivered islandwide, free for orders over $75. Not sure which grouper or size to get? WhatsApp Xavier.
