Spotted Cod

Wild-caught spotted cod from the clean water off Western Australia, sold whole and already cleaned, gutted and gilled, so it goes straight into the steamer or the wok with no preparation on your side.

This is a member of the grouper family, and it eats like one — firm, silky flesh that holds together in large flakes and a mild, slightly sweet flavour that does not fight a sauce. The skin is thick enough to stay intact through steaming, and the collar and cheeks carry the richest meat on the fish. It is the classic shape and texture Chinese kitchens want for a whole steamed fish.

Why Choose It?

• Western Australian water: wild-caught offshore, well away from inshore mud, so the flavour is clean.
• Prepared for you: cleaned, gutted and gilled, which is the fiddly part of cooking a whole fish.
• Grouper texture: firm and silky at once, so it slices cleanly and does not shred.
• Mild flavour: sweet and gentle enough to carry ginger, soy or a braise without being buried.
• Holds its shape: survives steaming, braising and baking without collapsing.

Cooking Methods:

• Steamed whole: ginger and spring onion, steam until the flesh at the backbone just parts, then hot oil and soy over the top.
• Braised in soy: sear the skin first, then braise with soy, garlic and a little sugar until the sauce coats.
• Baked: score the sides, oil and salt, and bake in a hot oven until the skin crisps.
• Pan-fried: dry the skin thoroughly, hot oil, and leave it alone until the edges lift.
• Fish soup: the head and frame give a clean, full-bodied stock.

The One Rule:
Take it off the heat early. Grouper keeps cooking in its own heat after it leaves the steamer, and the difference between silky and chalky is about a minute.

Storage:
Keep at 0–4°C on ice, in the coldest part of the fridge, and cook within a day or two. To freeze, wrap tightly on the day of purchase and thaw overnight in the fridge.

Allergen:
Contains fish.

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