Groupers are large, meaty fish with a mild, sweet flavor and firm texture. They are commonly used in Asian seafood dishes, particularly in steamed or grilled preparations. Indonesian waters are home to various species, including the tiger grouper and coral trout.

A prized fish in both Asian and Western cuisine, barramundi has a mild, buttery flavor with firm, white flesh. It is highly versatile and can be grilled, baked, or fried. Found in both freshwater and coastal waters, it is a popular choice for restaurants and seafood markets.