Country of origin: Indonesia
Mandarin: 红狮 Hong Shi
Malay: Ikan Merah Coreng, Merah Boring
Teochew/Hokkien: Ang Sai
It is the most expensive type of snapper and is another top choice for fish head curry or steamboats. For a top-quality fish head curry, we would recommend this fish head as well as the sea bream fish head. Cut into cubes and stir fry it with bitter gourd or big onions. Steaming it is also suitable.
For fish head curry, customers usually prefer to have it cut in half.
For claypot/fish head soup, customers usually prefer to have it cut into smaller pieces.
Gills and innards will all be removed, and the fish head will be descaled to the best of our ability.