Sweetlip ( Plectorhynchus pictus )

Name: Sweetlip
Brand: Viet Asia Food

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PRODUCT INFORMATION

Sweetlip can be found on coral reefs and moderately warm waters in the Western Pacific Ocean. Its fishing season in all year long with small quantity each month.

Meat when raw is translucent creamy pink flesh with medium to large texture and after cooking becomes a medium flake size cream / pale oyster coloured flesh, distinct lateral lines. Firm flaky and crumbly, moist initially and dry afterwards. Mild to moderate flavour chicken fish flavour. Texture makes this fish most suitable for wet-cooking methods

Pan-fried Sweetlip with Summer Peach Salsa: combine the ginger chilli, cumin, limejuice and diced peaches, adjusting the flavours to taste. Pan-fry the sweetlip fillets over a medium - high heat, cooking for 2-3 minutes each side, depending on the thickness of the fillets. This is a light, summery dish that's great for long, lazy lunches and quick and simple enough to prepare for a mid week dinner.

Steamed sweetlip fillets with Tamarind, frying the garlic in a little oil till softened, add the teriyaki, sugar, fish sauce, tamarind liquid and ginger and boil for a few minutes until slightly thickened. Steam the fish fillets for about 12 mins, or until cooked. Drizzle the sauce over the fish fillets and garnish with chili and green onion. Nice served with steamed rice and a Chinese green vegetable.