Steamed Grouper
A classic Chinese recipe for steamed grouper.
Story
Steamed grouper is a quintessential Cantonese dish that highlights the delicate texture and natural sweetness of fresh seafood. Often featured at banquets and festive family gatherings, it is celebrated for its simple preparation that allows the pristine quality of the fish to shine. The dish is traditionally finished with aromatic ginger, scallions, and a drizzle of sizzling hot oil and soy sauce.
Ingredients
Grouper
275g grouper 275g 1 piece
Scallion
3 stalks
Young ginger
10g
Red chili
1 stalk
Rice wine
2 teaspoons
Oil
1 tablespoon
Oyster sauce Oyster sauce
1/21/2 tablespoon
Soy sauce
1 tablespoon
water
1 tablespoon
fine sugar
2 teaspoons
pepper powder
a pinch
Instructions
1
Step 1
Thaw the grouper, rinse clean, and pat dry. Make 2 cuts on the fish body and place it on a steaming plate.
2
Step 2
Thaw the grouper, rinse clean, and pat dry. Make 2 cuts on the fish body and place it on a steaming plate.
3
Step 3
Cover with plastic wrap, place in the steamer, and steam over high heat for 10 minutes.
4
Step 4
After removing, take off the scallions and ginger, and pour out the fish steaming liquid.
5
Step 5
Shred the remaining scallions, ginger, and chili peppers into julienne strips. Prepare seasoning mixture 2 in advance.
6
Step 6
Spread the scallions, ginger, and chili peppers over the fish. Heat a wok with 1 tablespoon of oil until hot, and pour it over the fish; then bring the seasoning mixture to a boil, pour it over the fish again, and the dish is complete.
