Four snappers come through our stall: red snapper (红鸡), emperor red snapper (红狮), golden snapper (红潮) and goldband snapper, better known as ang go li (红哥里). Red snapper is soft and affordable, emperor red snapper has the richest flavour, golden snapper is a steaming fish the elderly love, and ang go li is the curry fish head of every zi char stall.
The four snappers at a glance
| Snapper | Also called | Taste and texture | Best for |
|---|---|---|---|
| Red snapper | 红鸡 | One of our softest fish, moist, mild, slightly sweet | Steaming, frying, sweet and sour, fish and chips, children |
| Emperor red snapper | 红狮, ang sai | Rich, sweet and savoury | Steamboat slices, steaming, grilling |
| Golden snapper | 红潮 (hong chao), ang zhou, ikan ungah | One of the best tasting fish for steaming | Steaming, soup, porridge |
| Goldband snapper | Ang go li, 红哥里 | Clean taste, meaty, less tender than other snappers | Curry fish head, assam, frying |
Red snapper
Red snapper is our top pick when you want the goodness of threadfin at a lower price. It has one of the softest textures of all our fish, moist and delicate with a mild, slightly sweet taste, and it holds its shape when cooked. That makes it a favourite for children, for fish and chips and for sweet and sour. It comes from Malaysia, whole, as fillets, steaks, tails and heads.
Emperor red snapper
The crimson red skin gives the emperor snapper its name, and its rich, sweet and savoury flavour makes it our personal favourite. It is the top choice for steamboat sliced fish and excellent steamed or grilled. Ours is wild caught in Indonesia, and our fillets come only from emperor snapper of 4 KG and above. Whole fish come in 500G to 1 KG and 2 to 5 KG sizes.
Golden snapper
Golden snapper is less commonly seen at the market, and it is one of the best tasting fish for steaming. It is a fish that has been around for generations, so it is popular with the elderly. Wild caught in Malaysia and Indonesia, whole fish run 1.5 to 3 KG, and you can choose fillet, butterfly or steak cuts. Golden snapper fillets cost the same as red snapper fillets, so pick by taste.
Goldband snapper (ang go li)
Ang go li is the fish zi char stalls use for curry fish head. It is extremely popular for curry and assam, and it can also be pan fried or steamed. The meat is less tender than other snappers but has a clean taste and a satisfying, meaty bite. Ours is wild caught in Malaysia, and the fillets and heads come from fish of 3 KG and above.
Snapper, sea bass or cod?
Sea bass is clean and mild, a no fail choice. Cod is rich, buttery and one of the softest fish, and one of the most premium. Red snapper is soft too and costs much less, and emperor snapper has a fuller flavour than sea bass. Our fillet comparison puts all of them side by side.
How to cook snapper
- Steamed: golden, emperor or red snapper with ginger, light soy sauce and hot oil, about 10 minutes for a 600G fish.
- Curry fish head: an ang go li head, simmered in curry with okra and tomato.
- Pan fried: red snapper fillets, seasoned lightly, skin side down first.
Order snapper
See every snapper in our snapper range, cut to order at our Jurong West stall and delivered islandwide, free for orders over $75. Not sure which snapper suits your dish? WhatsApp Xavier.
