August 7, 2020

How to Steam the Perfect Restaurant Style Grouper

蒸石斑

This 2 pound Red Flag Grouper was amazing.

There is something about this dish. It always reminds me of family gatherings and holiday celebrations. This recipe it would make steaming the perfect grouper at home easy to do.

This recipe can be used for any kind of fish. Though I prefer a whole fish, you might enjoy steaming skin on fillet.

There are many different types of grouper. I prefer the ones with tender flesh and soft bright skin. Always get the freshest fish that you can. The best ones are at the live seafood markets. Don’t buy it too early, it should be cooked as soon as possible. Leave the whole fish intact. The best ones are from 1 pound to 2 pounds. Anything over would be too tough and difficult to steam in a steamer.

Steam Grouper Fish Recipe

Ingredients

1 thumb size knob of ginger, cut in to matchsticks

1 cup of spring onion cut to about 1 to 2 inches long

1 cup of Chinese parsley

1/2 cup of cooking oil

1/2 cup fish soy sauce

Cooking Method

This 16 ” wok with steamer makes it easy to steam items big or small.

1. Clean fish thoroughly, especially the inside. Remove all blood vessels or it will taste fishy. Run your hand over the fish, make sure fish scales are completely removed.

2. Dry fish with paper towel and place it 9n a plate for steaming. Plate should have a bit of an edge to hold the sauce. Cover the fish with ginger.

3. Steam fish over hot water.
It will take 8 minutes for a 1 pound fish.
A 2 pound fish will require steaming for 14 to 16 minutes depending on the thickness of the fish.

This red snapper is ready for the steamer!

4. Just before the fish is finished steaming, heat the oil in a small pot. It should be very hot but not to the point of smoking.

5. Take fish out of steamer when it is done. You will see some sauce on the plate. You can keep it there or remove it if you want a stronger soy sauce flavor.

6. Place the Chinese parsley and green onion on thr fish. Pour soy sauce all over the steamed fish. Then pour the hot oil over the whole fish, covering all the greens. The fish skin and green onion should sizzle and release a beautiful aroma.

The hot oil should be poured over the whole fish. If it is done correctly, the spring onions should sizzle.

7. Serve immediately.

Steam fish is best served with steam rice.

Hints for Steaming Fish

Don’t wash the fish until you are ready to cook it. This way, the fish will stay fresh and flavourful

You can add as much Chinese parsley, ginger and spring onion as you like. You might need to add bit more oil if you do.

If you are not sure if the fish is completely cooked, start eating from the tail end first. You can always resteam the uneaten portion with out over cooking the ready bits.

Fish soy sauce is different from regular soy sauce. The flavor is milder, more fragrant and slightly sweet. If you use regular soy sauce, useless and add a little sugar to it.

Learn how to make Unstoppable Pepper Buns.