Red Snapper 红鱼

 The meat is tender but holds together very well during cooking, making it the perfect option for steaming, making curry fish head or fish head hotpot. Red Snapper is also widely used by restaurants in Singapore to serve at wedding banquets. The taste and texture of Red Snapper and Golden Snapper are highly similar and are often interchangeable in most recipes.

红鱼品尝起来更加清甜，也丝毫不带土味。它的肉质柔软，烹煮过程中不易松散，所以红鱼也非常适合用来清蒸，烹煮咖喱鱼头或鱼头炉，味道极佳。红鱼也经常被新加坡餐厅选用来准备宴会的美食。红鱼的味道和肉质，类似于红皂，两者一般上在料理上可交替使用。

Chinese Name(s): 红鱼

Local Name(s): Ikan Merah / Ang Kuey

Origin: Local 本地

Type: Wild Caught 野生

Flavour: Mild 清淡

Texture: Tender 柔软

Cooking Method: Steam / Curry 清蒸/ 咖喱

Weight Loss after cleaning (whole fish): 20-25%