When steaming groupers, it is generally recommended to steam them in cold water. Because the meat of grouper is tender and perishable, if it is steamed with hot water, it is easy to overcook the fish and the taste will become hard. Steaming with cold water can make the fish heated evenly and keep fresh and tender taste. In addition, when steaming grouper, you can cut a few knives on the fish, which can make the fish taste easier.