Frozen The Straits Fish ® Local Marine Tilapia (Scaled & Gutted) 400g

We are proud to source from SAFEF farms, and here’s why you should be excited to try out their catch: Unbeatable Freshness: Harvest-to-plate in hours, not days. This means superior texture, sweeter flavor, and zero "mushiness" that you can literally taste. Guaranteed Traceability: Every fish is audited for antibiotics and contaminants. You know exactly where it came from, giving you peace of mind and a great sustainability story to tell your guests. Supply Chain Security: By partnering with local farms, we reduce our reliance on shaky global imports. We are building a buffer against climate disruptions and geopolitical tensions—together. "100% Local Catch" resonates with conscious consumers like you, who want to support Singaporean livelihoods and national resilience. Because when you choose local, you aren’t just buying fish. You’re investing in a Singapore that can feed itself. Conveniently scaled and gutted, locally sourced sustainable Tilapia has a firm texture, delicate sweetness and clean taste. Vacuum-packed for optimal quality, ensuring hygiene and ease of handling. Disclaimer: The Straits Fish Marine Tilapia is available in three colours. The fish shipped will be selected at random and may vary from the product image shown. 3 Stunning Ways to Cook It Whole (Bones = Flavor!) Cooking a whole fish might seem intimidating, but it is actually easier than fillets! The bones protect the meat from drying out, making it almost foolproof. Here are four fail-proof methods for your family dinners. Classic Teochew Steamed (Best for Healthy & Traditional Meals) Prep: Place the fish on a plate. Top with sliced ginger, preserved salted vegetables (if available), tomatoes, and a drizzle of light soy sauce and sesame oil. Cook: Steam over high heat for 8-10 minutes (depending on size). The fish is ready when the flesh flakes easily and the eyes turn white. Finish: Heat 2 tbsp of oil in a small pan until smoking. Pour it over the steamed fish—it will sizzle and release amazing aromas. Garnish with fresh spring onions and coriander. Pro Tip: Save the juices on the plate—they are liquid gold to pour over rice! Oven-Roasted "Kampung Style" (Best for Hands-Off Cooking) Prep: Stuff the cavity with smashed lemongrass, lime leaves, chili padi, and a drizzle of tamarind juice. Rub the outside with belacan (shrimp paste) or sambal oelek mixed with oil. Cook: Wrap the fish loosely in banana leaves or aluminum foil. Bake at 200°C for 15-20 minutes. Serve: Open the parcel at the table—the steam will fill the kitchen with an intoxicating aroma. Serve with steamed rice and a side of ulam (local salad). Fish Bee Hoon Soup (Comfort in a Bowl) (Best for Rainy Days) Prep: Pan-fry the whole fish in a little oil until lightly golden on both sides (this adds smoky depth). Cook: Transfer to a pot of simmering chicken or ikan bilis (anchovy) stock with ginger, tomatoes, and cabbage. Simmer gently for 15 minutes. Finish: Add soaked bee hoon and cook for 2 minutes until soft. Season with salt, white pepper, and a splash of evaporated milk (optional, for a creamy broth). Serve: Ladle into bowls with the whole fish in the center—it's a showstopper for family-style dining. The Golden Rule for Whole Fish: Doneness Indicator What to Look For Raw Bright red gills, clear/black eyes, translucent flesh. PERFECTLY DONE Eyes turn white and cloudy, flesh flakes easily from the bone with a fork, and the dorsal fin pulls out cleanly. Overcooked Flesh becomes very dry, tight, and crumbles into tiny pieces instead of large flakes.