**Tiger Grouper Grouper 500–600g**

* **Origin:** Taiwan

* **Size:** 500–600g per fish

* **Quality:** Fresh, firm, and succulent flesh with a mild, slightly sweet flavor

* **Storage:** Keep frozen at -18°C; thaw in refrigerator before cooking

* **Uses:** Ideal for steaming, braising, or stir-frying in traditional Chinese dishes

This premium grouper offers a delicate texture and rich umami taste, making it a versatile choice for authentic Chinese cooking. Its meaty fillets hold up well to sauces and steaming, delivering a flavorful dining experience.

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### **Chinese Cuisine Recommendations**

1. **Steamed Tiger Grouper with Ginger & Scallion (清蒸石斑鱼)**

* Clean and scale the fish.

* Steam over high heat for 8–10 minutes.

* Top with julienned ginger and scallions; pour hot oil over before serving.

* Optional: Light soy sauce for seasoning.

2. **Braised Grouper with Soy Sauce (红烧石斑鱼)**

* Pan-sear fillets until golden.

* Braise in a mixture of soy sauce, Shaoxing wine, sugar, garlic, and ginger.

* Simmer until sauce thickens and fish is fully infused with flavor.

3. **Sichuan-Style Spicy Grouper (水煮石斑鱼)**

* Slice fish into bite-sized pieces.

* Poach in a spicy broth with chili bean paste, garlic, and Sichuan peppercorns.

* Serve with sautéed greens and steamed rice for a bold, flavorful dish.

4. **Grouper with Black Bean Sauce (豉汁石斑鱼)**

* Pan-fry fish lightly.

* Top with fermented black bean sauce, garlic, and bell peppers.

* Simmer briefly until sauce coats the fish evenly.