Lovingly called Bhetki by the Bengali’s in the east but internationally known as the Asian Sea Bass, this fish has a mild flavour, white flaky flesh with varying amount of body fat. It’s quite an iconic table fair in the Australian and Thai cuisines. In Bengal, the Bhetki is cooked as Bhetki macher paturi or coated with Suji. For the the Goans, their local catch of Bhetki is known as Chonak which they prepare in red spices or serve pan-fried. The fish surprisingly is quite easy to cook and the best part is it doesn’t reek of any fishy odour. For a white fish, it has great Omega-3 levels, making it an excellent choice for those who need to watch their diet.