Grouper comes in a wide variety. This fish with its fine meat texture, fresh taste, and meaty body with little bones – is most suitable for steaming, stewing, and braising. It can also be pan-fried, stir-fried or deep-fried for other palatable flavours.
Cod flesh is white and fine with very little bones. It is rich in protein and low in fat, and contains all the amino acids essential for the growth and development of young children. It can be cooked with crispy soy bean crumbs, and tastes delicious when it is steamed, grilled or pan-fried.
With its flesh white, tender and delicious, the bass is most suitable for steaming, braising, deep-frying and stewing. The flesh can also be made into fish paste.
Rich in unsaturated fatty acids, salmon is suitable for grilling, deep-frying, pan-frying and for cooking in soups.
Well-padded with meat, the red snapper has little bones and is absolutely delectable. You can steam, pan-fry or grill it, or even make stir-fried slices with it.
Source: all about fish recipe book