Ingredients

Main Ingredients

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1 grouper

Supplementary Ingredients

Scallion

Moderate

Ginger

10 slices

Salt

Moderate

Soy Sauce, Oyster Sauce

Moderate

Sesame oil

2 tablespoons

How to Steam Grouper

1.

Prepare a grouper of more than one catty

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2.

Slaughtered and gutted the gills, the fish is cut diagonal slits on both sides to make it easier for the flavor and cooked.

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3.

Sprinkle the fish body with salt, slant mouth and stomach stuffed with ginger. Place two bamboo skewers and ginger slices on a steamer tray.

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4.

Steam the fish in cold water for 20 minutes, turn off the heat and smother without opening the lid for about 2 minutes.

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5.

Open the pot, transfer the steamed fish to a fish plate, reserve half of the fish sauce and pour it into a bowl, leaving the rest unused. Add 2 spoons of soy sauce and a little oyster sauce to the fish sauce, and stir well to drizzle over the fish. Sprinkle ginger and green onion over the fish. Heat sesame oil in a wok and pour the hot oil over the fish. Steamed grouper is ready to serve.

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The finished picture of steamed grouper

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Cooking Tips

The grouper's texture is similar to that of turbot and the thorns are very few and nutritious, which makes it suitable for the bear children to eat.