Steamed Grouper
A traditional Zhejiang dish made by steaming grouper as the main ingredient. The fish flesh is tender, delicate, and silky.
Ingredients
Grouper (1, cleaned)
about 1000 g
Pork back fat (cut into 10 slices)
50 g
Refined salt
5 g
MSG
0.5 g
Shaoxing wine
15 g
Scallion segments
5 g
Soy sauce
25 g
Ginger slices
10 g
Instructions
1
Preliminary preparation
Slaughter the grouper, clean it, and make 5 cuts on both sides of the fish.
2
Cutting the pork back fat
Cut the pork back fat into 10 slices.
3
Plating
Stuff each cut with a slice of pork back fat, a slice of ginger, and scallion segments.
4
Seasoning
Take a cup, pour in the refined salt, soy sauce, and Shaoxing wine, and place it together with the fish into the steamer.
5
Steaming
Steam over high heat until the flesh at the cut marks pulls back from the bone.
6
Finishing
Pick out and discard the scallions, ginger, and pork back fat slices, sprinkle with MSG, and serve with the steamed soy sauce seasoning.
