Also known as Barramundi and Ikan Siakap, Seabass is one of the most popular fishes used for steaming. It’s meat stays moist and soft when cooked while the taste is sweet and mild with a lovely flaky texture which makes it a popular fish amongst locals.
Our favourite recipes: Cantonese steamed Seabass, Thai-style steamed Seabass, Pan-fried Seabass with lemon garlic herb
Condition: Fresh & Fresh Frozen (2 options)
Storage (Fresh): Store in chiller at 0 – 4°C for up to 3 days, otherwise store in freezer for longer duration
Storage (Frozen): Store at -18°C or below
Weight: 250-300g (2 portions)
Note: Great care has been taken to debone the fillet but some bones may still remain.