Red Tilapia, known locally as “Tilapia Merah” in Malaysia, is a popular freshwater fish in Malaysian cuisine. It is a variant of tilapia that has distinctive reddish-pinkish skin coloration. The red color in the flesh is often more pronounced in certain parts of the fish, particularly around the fins and belly.

Here’s a short description:

• Color: The skin of Red Tilapia is generally reddish-pink, and the flesh can range from white to a light pinkish color.
• Flavor and Texture: Similar to other tilapia varieties, Red Tilapia has a mild, slightly sweet flavor with a firm and flaky texture.
• Culinary Use: Red Tilapia is versatile and can be prepared in various ways, including grilling, frying, baking, or steaming. Its mild taste makes it suitable for a variety of seasonings and cooking styles.
• Popular Preparations: Common dishes featuring Red Tilapia include grilled tilapia, fried tilapia, and various curries or soups.