Just got a response from Danny from The Chairman about what fish they are able to get that is in season and good.
臘腸斑 (white-line grouper, slender grouper) and 花英班, both wild from South China Sea.
The price is HK $ 60 一両. I am terrible at the old method of weights.
But let's say I get a fish that can feed four, what would that run me for those who have had these varieties of fish? It's not like I can pick one by exact weight, so need some approximation of what this will end up costing us.
And for those who have had both, which of the two do you prefer and do you have a favorite method beyond clear steaming? For white line/slender grouper, Chairman appears to steam the body parts all chopped up and separate.
The biggest downer is that they cannot do the pork lard steamed egg, dried oysters, or 酥炸獅頭魚 (a variety of fried fish).