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Last Update:2012-02-29

Steamed Grouper in Cantonese Style

Steamed Grouper in Cantonese Style Source
Fish Dishes for the Lunar New Year Dinner in the Year of Dragon
Main ingredient: 1 whole grouper (about 600 grams)

Secondary ingredients: 3 spring onions (shredded), 1 small ginger (shredded), 2 hot peppers (shredded), 50 grams parsley (chopped),
100 grams water, 1 tablespoon rice wine, 2 tablespoons oyster sauce, A small amount of sugar, 1 teaspoon fish sauce(the above are for the sauce), 2 tablespoons sesame oil
  1. Scald the grouper in boiling water to remove the blood inside.
  2. Place the scalded grouper in a plate for use. Add in some rice wine and steam in a steamer for about 13 minutes.
  3. Heat the fish sauce for use.
  4. When the grouper is done, remove the liquid in the plate, pour the hot fish sauce inside, and add the secondary ingredients on top.
  5. Heat the sesame oil and pour on top of the dish before serving.

Chef’s Advise for Steaming Fish
Don’t: People habitually steam fish in cold water. It is not advised, because the meat will be overcooked.

DO: Steam the fish when the water is boiling with steam coming up. In general, steam fish of one kilo for about 12-14 minutes.
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