When I go to the fish market, I always end up either buying Ma Yau fish, or be attracted by shellfish, much more tasty and interesting texture than most fish. Also easy to eat at home messily with all fingers.
Favourites are local shrimp 赤米, Flower crab 花蟹 and Australian crayfish, the prices come down a bit this year, affordable to have them as a treat.
Flower crab bake whole fro 15 minutes at 200˚C
Shrimp blanch for a few seconds
Crayfish cuts into halves and barbecue
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