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
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.
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.
