Ingredients ?

1 grouper

1 bunch of green onion

1 small piece of ginger

2 teaspoons of salt

1 tablespoon of soy sauce

1 tablespoon of cooking wine

How to make steamed grouper ?

Marinate the fish: Rinse off the blood from the grouper, make diagonal cuts on the back, then rub 1 tablespoon of cooking wine and 2 teaspoons of salt on the surface and inside. Stuff the inside and slits with sliced ginger and scallions, and marinate for 15 minutes.

Find another empty plate and line it with sliced green onions and ginger.

The marinated fish will release some water, which should be poured off and transferred to the plate with the ginger and scallions.

Steam: Bring the water to a boil in a steamer and steam over high heat for 7 minutes. Pour off the water halfway through and continue steaming for another 2 minutes.

Especially when steaming freshwater fish, the steamed water will have a heavier fishy flavor, so don't skip this step of pouring the water.

Drizzle the oil: Steam the fish and pour 1 tablespoon of soy sauce over the fish to increase the flavor.

Shredded green onions (use a toothpick to scrape or a knife to slice the green onions into thin strips and let them curl naturally).

If you like it more oily, drizzle some more hot oil to stimulate the aroma.

Seafish itself has a small fishy flavor, so you don't need to use so much ginger and scallion to make this kind of seafood. It's okay to put some less in the process.