🚚 The fastest delivery : 2-day.
🐝 Supplier / Origin : Fish Marketing Organization (FMO) / Hong Kong (Wong Cheuk Kwan Farm 黃綽君魚場)
🔖 Certification : HKQAA & 漁護署
🌱 Producer introduction :
The FMO Fishery Products Processing Centre promotes local high-quality fishery products through the establishment of the FMO's brand new "Local Premium Fresh" brand. The FMO and the AFCD have cooperated to promote the local "Quality Fish Farm Project", and through the Fishery Products Processing Centre, the fishery products of the project, including: aconite, mussel and gem fish, etc., among which gem fish are fishery protection The high-quality GemFish introduced by the Department from Australia has been on the market since 2006, and greatly supported.
In order to cooperate with the "Blueprint for Sustainable Development of Fisheries and Agriculture", a new unified brand of local fishery and agricultural products will be launched in mid-2026, in conjunction with certification, testing and traceability mechanisms, aiming to enhance product awareness and provide citizens with safe, high-quality and carbon-reducing choices, thereby improving the market competitiveness of the products and increasing the income of fishermen and farmers.
🛍 Product Information :
Local Round Batfish (Platax spp., commonly known as Orbicular Batfish or Spadefish), called 石䱽 or 石鯧 in Hong Kong, has a distinctive disc-shaped, highly compressed body. Locally farmed versions offer tender, oil-rich flesh with a mild flavour and a subtle seaweed note. Best enjoyed live for optimal quality. Ideal for braising, red-cooking, or steaming with fermented black beans or dried tangerine peel. Freshly supplied from Hong Kong fish farms.
Detailed Explanation
1. Basic Information and Appearance: The rockfish has a laterally compressed, disc-shaped body. Adults are significantly taller than long, resembling a bat or disc in appearance, hence the names "tree bat" and "bat fish." Body color is typically silvery-gray to dark brown, but can vary slightly depending on the environment. Locally farmed rockfish generally range in size from about 12 taels to several kilograms, with a more rounded body.
2. Origin and Supply: Local fish farms in Hong Kong (such as Yuen Long) provide farmed rockfish, and some also come from nearby waters. Locally farmed rockfish are primarily fresh, ensuring more consistent quality than imported chilled fish. Due to their high oil content, chilled fish are prone to oxidation and spoilage; therefore, it is recommended to prioritize live fish or freshly killed and flash-frozen products.
3. Texture and Flavor Characteristics
Tender and smooth texture with relatively few bones.
Rich in fish oil, with a moist and smooth mouthfeel.
Light flavor with a subtle seaweed/sea aroma. Significant difference between live and chilled fish: live fish is sweet and smooth, while chilled fish is prone to a rancid, oily taste.
4. Cooking Suggestions
Steaming/Steaming with Black Bean Sauce: Retains the original flavor; pairing with ginger, scallions, or black beans best highlights the tender texture.
Steaming with Dried Tangerine Peel: The aroma of dried tangerine peel neutralizes the oiliness, resulting in a richer flavor.
Braising or Stewing: Suitable for larger pieces; can be paired with pork belly, bamboo shoots, or seasonal vegetables.
Pan-Frying: Slightly fragrant on the outside; suitable for those who prefer a savory flavor.
Avoid prolonged high-temperature frying to prevent excessive oil extraction, which can affect the texture.
5. Tips for Purchasing and Storage
Prioritize live fish; look for clear eyes, bright red gills, and a firm, elastic body.
For chilled fish, check for any off-odors or excessive yellowing.
Cook immediately after purchase; if storage is necessary, flash freezing and consumption as soon as possible are recommended.
Locally farmed fish have a relatively stable supply and controllable quality.
In summary, the local stonefish is a common white-fleshed fish found in Hong Kong markets and restaurants, known for its tender, oily texture and mild flavor. Choosing fresh, live fish and cooking it simply by steaming or braising best showcases its advantages, making it a practical and distinctive seafood choice for everyday meals.
On the packaging of this product, you will see a traceability label with a QR code and the "Fresh Hong Kong Products" brand logo. Scanning the QR code will allow you to access detailed traceability information, including the place of origin, certification status, and supplier information.
Steamed Stonefish with Soy Sauce
Ingredients: 1 locally frozen high-quality stonefish (500g-600g), 5-6 slices of ginger (some shredded), 2 scallions (shredded), 2 tablespoons premium light soy sauce, ½ tablespoon dark soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, 2 tablespoons cooking oil, appropriate amount of boiling water
Steps:
1. Thoroughly thaw the stonefish and clean it. Pat it dry with kitchen paper. Make three diagonal cuts on both sides of the fish.
2. Place ginger slices on a plate, then place the stonefish on top. Spread some shredded ginger on top of the fish.
3. Bring water to a boil in a steamer. Place the fish plate in the steamer and steam over high heat for about 6 minutes (until a chopstick can easily pierce the fish).
4. While steaming, mix the light soy sauce, dark soy sauce, sugar, and sesame oil and heat to make the soy sauce sauce.
5. Remove the steamed stonefish, drain excess fish juice, and top with shredded scallions and the remaining shredded ginger.
6. Heat cooking oil until it just starts to smoke, then drizzle it evenly over the shredded scallions. Finally, drizzle with hot soy sauce.
