The type of fish I am likely to find at the wet market

Cuisine Food & Drink
1

I have seen these little red ones looks like a mullet but my guy has no clue! I am not good at recognizing fish, but if you are, I’d like to know if you ve seen these here at the morning markets.
Sardines
Red mullet
Snapper
Grouper
Trout
Swordfish

2

[quote=“igorveni”]I have seen these little red ones looks like a mullet but my guy has no clue! I am not good at recognizing fish, but if you are, I’d like to know if you ve seen these here at the morning markets.
Sardines – not seen them. You can substitute with Pacific saury
Red mullet – those little red ones with yellow lateral stripes are not mullet but again, can used as a substitute
Snapper – Often available
Grouper – Always available, as they’re a very popular aquaculture product here
Trout – Usually available. RTMart usually has live ones in a tank
Swordfish – Often see it, but not whole. Already cut into steaks. Can’t really describe what it looks like
[/quote]

3

Tuna
Salmon
Pacific cod

4

Pomfret is also common here, bai2chang1 or huang2chang, and nice to steam with some julienned ginger, green onion and chiles with light soy, rice wine and black pepper, with garlic and a tiny bit of sesame oil optional.

5

[quote=“Belgian Pie”]Tuna
Salmon
Pacific cod[/quote]
Cheers BP. Have you seen good salmon here? Do you know where it comes from? it’s just taste wrong to me.
Tuna is alright thought

Thanks DB
Thanks SM

I like to BBQ fish, if you guys have nice ideas…I am taker!

6

For grouper, just ask for shi2ban1yu2 石斑鱼. We don’t eat it (or swordfish, shark or king mackerel) due to supposedly high mercury content. Dunno about aquacultured grouper, though.

7

[quote=“igorveni”]
I like to BBQ fish, if you guys have nice ideas…I am taker![/quote]
Last time I did fish like that I used a large red snapper that I bought at RTMart. Truant would no doubt attest to its success.
Also on the BBQ, a good option is to put a whole large fish into a tinfoil envelope, mix some of that Thai curry paste with some white wine and pour it into the envelope along with the fish, seal up the end and throw it on the BBQ. 10 minutes later, you can open the foil but you better have your fork ready when you do this if you have guests, as it will get eaten VERY VERY quickly.

8

foil packet of red fusilier: lay down a layer of chopped onion rings, chopped ginger and garlic pieces, place whole gutted fish on top, couple of sprigs of rosemary inside the fish, couple on top, drizzle som olive oil, slat and pepper, 10 minutes on moderate fire. Yum.

9

Thanks guys.