KEY INFORMATION
“Also known asYellow Fin Snapper, Ang Chor Kee. They are best steamed with soy sauce to retain the sweetness of the meat, salted baked, made into fish head curry and cooked as Nonya-style curry fish. Please refer to the packaging for the expiry date upon receiving your products.”
COUNTRY/PLACE OF ORIGIN
Malaysia
PREPARATION
“Also known asYellow Fin Snapper, Ang Chor Kee. They are best steamed with soy sauce to retain the sweetness of the meat, salted baked, made into fish head curry and cooked as Nonya-style curry fish. Please refer to the packaging for the expiry date upon receiving your products.”
STORAGE INFORMATION
Keep Chilled
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