Singapore-bred sea bass are hardier and grow faster than their wild counterparts. The super fish, which were fattened in the waters off Indonesia's Riau Islands, have made their way to plates here. But just how do they taste?
Skin crisp but flesh loose
Food critic Violet Oon (main head picture) steams the fish Cantonese style
First impressions: "The fish skin is beautiful and crisp - a sign of its freshness. Re-thawed fish may have a dull hue. The eyes were also pure and had no bloody discolorations. Fresh fish bought here can sometimes have bloodshot eyes - a sign it was harvested from the ocean with bombing. The flesh was pure white and the stomach was clean without any residual body waste."
Recipe: Steamed with tomatoes and ginger, sliced shallots, garlic, chillies and kiam chye (salted vegetable) without any addition of sauces, so there is no way to mask a fish's quality, or lack thereof. "It's the most stringent test for fish."
On the plate: "There was no fishy smell or muddy taste - a common problem with fish bought here, which are mostly imported from Thailand, Indonesia and Malaysia. The flesh was a little loose - the result of its fast growth rate. The fish did not have the chance to build up muscle. This could be a problem for gourmet chefs who will insist on the right texture in their fish, meats and vegetables."
Verdict: "Nowadays, having food which is yummy is not as important to me as having food which is safe. Having fish that is bred naturally, and of good quality, puts my mind at ease."
RATING: 4/5 - "Safety is paramount, so the quality of the fish is very important to me."
Flesh moist and tender
Lawyer-turned-gourmet Willin Low (right), head chef and owner of the Wild Rocket restaurant, chose to grill his whole fish
First impressions: "The fish comes fresh off the boat from the farm just a few hours away, which is a big plus for the restaurant business. Frozen fish just doesn't taste the same."
Recipe: The sea bass was filleted, seasoned with salt and pepper, and pan-fried. The steaks were accompanied with a cream-based sauce infused with garlic, chilli padi and cherry tomatoes.
On the plate: "The flesh was moist and tender. Sea bass bought locally can be quite dry because of the quality of the meat - which often depends on how the fish are reared, including water quality and what they are fed. The fish tastes like those from Chile, which have smooth, succulent flesh but tend to be expensive."
Verdict: "I have always believed you should cook what is available nearby, so you ensure freshness. I would definitely consider using good quality fish like this at the restaurant."
RATING: 3.5/5 - The fish lost out on a perfect score because the flesh lacked firmness, explained Mr Low.
