小红歌里 Baby Seabream (1kg+-)

In Malaysia, Baby Seabream (often referred to as Bream or Snapper in local markets) is typically a juvenile version of the seabream fish, which belongs to the family Sparidae. Seabream is known for its tender, slightly sweet flesh and mild flavor, making it a popular choice for various Malaysian dishes.

Baby seabream is typically prepared in the following ways:

1. Deep-fried – Often lightly battered or coated in flour and then deep-fried until crispy. It’s a simple and popular method that allows the natural flavor of the fish to come through.
2. Steamed – Steaming is a common way to prepare seabream, often with ginger, garlic, soy sauce, and other herbs to enhance its delicate flavor.
3. Grilled – Marinated with spices or soy sauce, the baby seabream is grilled to perfection, giving it a smoky and tender finish.
4. Sour and Spicy Soup (Asam Pedas) – The fish can be cooked in a sour, spicy tamarind-based broth, which is a beloved dish in Malaysian cuisine.

In Malaysia, baby seabream is popular for its tender texture and mild flavor, making it suitable for a variety of recipes. It’s often found in seafood markets and is enjoyed both in home-cooked meals and in restaurants.