Sweetlip / 胡椒鲷 / Koshodai /ョウダイ( Plectorhynchus Pictus) can be found on coral reefs and moderately warm waters in the Western Pacific Ocean. Sweetlip fish are typically found in shallow coastal waters, coral reefs, and rocky areas with strong currents. They are a hardy species that can adapt to a variety of environments, which makes them a popular choice for aquaculture. Its fishing season in all year long with small quantity each month.
The Sweetlip fish / 胡椒鲷 / Koshodai /ョウダイ( Plectorhynchus Pictus) has a distinctive appearance with a large head and a tapered body that is silver-gray in color. They have a prominent mouth with a set of sharp teeth that allow them to feed on a variety of prey, including crustaceans, mollusks, and small fish. One of the unique features of the Sweetlip fish is the sound they make. They have a specialized swim bladder that allows them to produce a grunting sound, which is why they are also known as Grunters.
Sweetlip / 胡椒鲷 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.
Sweetlip / 胡椒鲷 / Koshodai /ョウダイ( Plectorhynchus Pictus) fish are highly prized for their sweet, delicate flesh, which is low in fat and high in protein. They are a versatile species that can be cooked in a variety of ways. Their flesh is also commonly used in sushi and sashimi dishes.
Pan-fried Sweetlip / 胡椒鲷 / Koshodai /ョウダイ( Plectorhynchus Pictus) 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.
How to cook Sweetlip / 胡椒鲷 / Koshodai /ョウダイ( Plectorhynchus Pictus) ? 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.
Whole round, WGGS, fillet skin-on, fillet skinless, slice
Fillet: 200/300/500/800/up grs/pcShow Less