Kee Fish 记鱼 300-400g

Price Per Fish (Approximate weight 300-400g)

Also known as Ang Chor Kee, Kee fish is usually served pan-fried or steamed. Kee fish are best steamed with sweet soy sauce so that it can retain kee fish meat sweetness. Kee fish can be salt-baked and can be converted to fish head curry. It is popularly cooked as Nonya-style curry fish.


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What is Kee fish?

Kee fish belongs to a red-brown snapper family. It can be identified with ease because of the black spot that can be seen on its back. Kee fish flesh is white, very smooth, and tender to eat.

Benefits of eating kee fish

Kee fish is rich in protein Like meat, eggs, and milk. In addition, this fish is an excellent source of lysine and tryptophan, amino acids or building blocks of proteins that the human body cannot produce. Kee fish also provides essential vitamins and minerals. This fish contains large amounts of potassium, calcium, iodine, and sodium. It has a high content of B vitamins which is very important for the health of the nervous system.

Kee fish has great advantages over other fishes in the animal kingdom because of its content of “good” or polyunsaturated fats, such as Omega 3 fatty acids. There is evidence that the regular consumption of Kee fish can reduce the risk of developing some types of cancer such as prostate and colon cancer.

Kee fish recipe

Kee fish is a popular and inexpensive choice of fish for most people here in Singapore, and FishMart SG delivers this fish in the freshest state to the consumer. The meat of this fish is very tender and its texture is smoother than most fish. You can steam, boil or fry it. It can be taken with sauce as well as various kinds of dishes.

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