The Black Grouper (Epinephelinae), known locally as Ikan Kerapu Hitam in Malaysia, is a prized fish in Malaysian and Southeast Asian cuisine. It is a member of the grouper family, and it is highly sought after for its firm, white flesh, rich flavor, and versatility in cooking. Black Grouper has a distinct, robust flavor with a slightly sweet taste and a meaty texture that holds up well to various cooking methods.
Here are some popular ways to prepare Black Grouper in Malaysia:
- Steamed – One of the most traditional ways to prepare Black Grouper is by steaming it with ginger, garlic, soy sauce, and spring onions. The steaming process helps retain the fish’s natural moisture, resulting in tender, flavorful meat. Sometimes, chili, mushrooms, or fermented bean paste are added for extra flavor.
- Grilled (Ikan Bakar) – Black Grouper is often marinated with spices like turmeric, chili, garlic, and other aromatic herbs before being grilled. The grilling process gives the fish a smoky flavor and a slightly crispy exterior while keeping the flesh moist and tender inside.
- Fried – Black Grouper can be deep-fried or pan-fried, either whole or in fillets, often with a light coating of flour. The result is a crispy exterior with a tender, juicy interior. It is commonly served with a side of spicy sambal or a soy-based dipping sauce.
- Curry – Black Grouper is sometimes cooked in rich, aromatic curries, especially those with a coconut milk base. The curry flavors, which can include turmeric, chili, and lemongrass, complement the meaty texture of the fish beautifully.
- Sambal – A popular way to cook the fish in Malaysia is by preparing it with sambal (spicy chili paste). The fish is cooked in the spicy and tangy sambal sauce, absorbing all the vibrant flavors for a savory and hot dish.
- Clear Soup or Stew – Black Grouper is also used in clear soups or stews, often cooked with herbs like ginger and lemongrass, as well as vegetables such as tomatoes and okra. This preparation brings out the fish’s delicate flavor in a light, aromatic broth.
Black Grouper is highly regarded in Malaysia, especially in seafood restaurants, for its versatility and its ability to adapt to different cooking styles, from steaming to grilling and frying. It’s also often served during special occasions or festive meals due to its premium quality and flavor.