Its firm, meaty flesh is equally delicious steamed with ginger, barbecued, or dipped in batter and fried, as the fillets which the AVA gave out to reporters proved.

It's the cobia, or black kingfish (hai li in Chinese, aruan tasik in Malay), which is being bred at the AVA's Marine Aquaculture Centre on St John's Island.

The organisation's head of aquaculture, Mrs Renee Chou, pointed out that the large fish offers a variety of meat textures and different parts of it can be used for different dishes.

It absorbs condiments well even when it is cooked lightly and can be used in Western recipes or grilled, steamed or fried the traditional Chinese way. It also makes for excellent sushi and sashimi and is popular in Japan, Taiwan and the United States.

A fast-growing fish, the cobia can grow to 6kg in its first year, when it is usually harvested.

It has a dark lateral stripe that extends from its eye to its tail.

When young, it has conspicuous alternating black and white horizontal stripes.

In the wild, it can reach about 2m, and weigh 60kg.

Seafood outlet Fish & Co has bought 500kg of the fish grown at the centre and plans to have it on the menu of its Park Mall outlet next month.