I like Grunt Fish - a sweet, slightly bouncy flesh with a subtle "crunch" makes for a good texture, whether sashimi-ed or grilled. So you can have one fish done 2 ways to get the best of this unusual fish.
The sashimi version is served with the skin slightly grilled to give it a subtle smokiness. You can choose to have it with the classic wasabi and soya sauce, or in a paste made from Ume plums - salty, sour and sweet to give it a different kick.
The grilled version in a light sea-salt crust seals in the sweet and juicy flesh. Pick up with a little bit of skin and freshly grated radish, just wonderful.
This season, you can enjoy Grunt at Wahiro.
http://edeats.blogspot.com/2008/06/singapore-wahiro-revised.html
http://edeats.blogspot.com/2008/04/singapore-wahiro.html
Trivia: Did you know the fish is named for the piglike grunting sounds it produces with the teeth in its throat, which is amplified by their swim bladders?
Katong outlet
112 East Coast Road 01-27/28/29
Katong Mall Singapore 428802
Tel: +65-6342 2252
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