$68.00/kgGST-free
Choose an option
Grouper flown down from Queensland waters and kept live. This is the fish Cantonese kitchens reach for when a whole steamed fish has to carry a table, and the reason is texture: the flesh is firm, fine and genuinely bouncy, holding its shape through steaming instead of going soft and woolly the way most large fish do.
The skin is the other half of the argument. It is thick with natural collagen, so it turns silky and gelatinous rather than rubbery — and at a Chinese table the skin is very often the part people go for first.
Why Choose Live Grouper?
Two Ways To Receive It:
Cooking Methods:
Cooking Note:
Steam it just until the flesh at the thickest point comes away from the bone. A whole fish carries on cooking after it leaves the steamer, so take it out slightly early.
Weight Note:
Live seafood loses water naturally once out of the tank, so a small weight loss between packing and delivery is normal.
Storage:
If cleaned: refrigerate at 0-4°C and cook within 1-2 days. If live: cook the day it arrives.
The fish you buy when the meal matters. Order now.
自昆士兰海域空运南下、全程活养的石斑鱼。粤菜厨房要用一条清蒸整鱼撑起一桌菜时，挑的就是它，原因在于口感：肉质紧实细腻、真正有弹性，上蒸锅之后依然成形，不像多数大鱼那样一蒸就散、就绵。
鱼皮是另一半理由。皮厚、天然胶质丰富，蒸出来滑嫩带胶感，而不是软塌或韧口——中餐桌上，先伸筷子去夹的往往正是那层皮。
为什么选择鲜活龙胆石斑？
两种收货方式：
烹饪方式：
烹调提醒：
蒸到最厚处的肉刚好能离骨就够了。整条鱼离锅后还会继续熟，所以宁可早一点起锅。
重量说明：
活体海鲜离水后会自然失水，从打包到送达略有重量损耗属正常现象。
保存方式：
已清理的：请于0-4°C冷藏并于1-2天内烹调。活鱼：请于收到当日烹调。
这顿饭要紧的时候，买的就是这条鱼。立即订购。