Krai (Seasonal)

Krai (1.2–1.5kg/pc) – Premium Wild-Caught Malaysian Grouper 活 吉来

Description:

1. Product Overview

• Species: Krai – A wild-caught, premium grouper from the crystal-clear waters of Malaysia
• Key Characteristics:
  • Fresh & Wild-Caught – Responsibly harvested for superior taste and quality
  • Flavor Profile: Mild, slightly sweet, and savory, with a deep, natural oceanic richness
  • Texture: Firm and meaty, with a tender yet substantial bite
  • Highly Versatile – Perfect for grilling, steaming, and braising
• Suitable For:
  • Grilling: Ideal for whole fish grilling, seasoned with citrus, herbs, and olive oil
  • Steaming: Perfect for Cantonese-style steaming with ginger, soy sauce, and scallions
  • Braising: Slow-cooked in rich broths or soy-based sauces for a flavorful, melt-in-your-mouth dish
  • Soup & Hotpot: Adds a mildly sweet and savory depth to broths and seafood stews
• Not Suitable For:
  • Raw consumption, as it is best cooked
  • Overcooking, which can dry out the meat

2. Why Choose Krai?

✔ Mild, Savory, and Sweet Flavor – A refined choice for seafood lovers.
✔ Firm and Meaty Texture – Holds up well during grilling, braising, and steaming.
✔ Versatile Cooking Options – Perfect for grilling, steaming, braising, and soups.
✔ Sustainably Wild-Caught – Responsibly sourced from Malaysia’s pristine waters.

3. Handling & Preparation Tips

1. Storage & Cleaning:
   • Keep Krai in a clean, cool environment until ready to cook.
   • If storing in the refrigerator, keep at 0–4°C and cook as soon as possible for the freshest taste.
   • Clean thoroughly and remove scales before cooking.
2. Cooking Methods:
   • Grilling: Coat with olive oil, lemon, and herbs, then grill over medium heat for a smoky flavor.
   • Steaming: Steam with ginger, garlic, soy sauce, and scallions for a delicate dish.
   • Braising: Slow-cook in a soy-based broth or rich vegetable stew for a comforting meal.
   • Soup: Ideal for hotpot or seafood broths, enhancing flavors with its natural sweetness.

🚫 Avoid:

• Eating raw, as Krai is best enjoyed cooked.
• Overcooking, which can cause the meat to become dry and tough.