Delicious Steamed Grouper Fish Recipe

Step 1

Julienne the ginger and green onions into thin strips.

Then, mix the ginger and onion strips together.

Step 2

The slimy coating on fish skin is the main culprit behind the fishy smell. 

To get rid of it, sprinkle a bit of salt and starch on the fish, gently rub it to help absorb the slime, and then rinse it off with clean water.

Step 3

Then use kitchen paper to absorb the surface moisture and the blood in the fish belly.

Step 4

Then make a cut at the thickest part of the fish back.

Note that a cut should be made on both sides.

Step 5

Then take a plate, cross two chopsticks on the plate (to facilitate steam circulation), and then put the fish on the chopsticks.

Put ginger slices and scallion sections on the fish belly and body, sprinkle a little salt, a little sugar, and drizzle a little cooking oil.

Step 6

Put it in a pot after the water boils and steam it over high heat for 7-8 minutes.

Note: For every additional pound of fish, the steaming time is extended by one minute.

Step 7

After steaming, remove the ginger and green onions and pour out the juice from steaming the fish.

Step 8

Put shredded green onions and shredded ginger on it.

Step 9

Drizzle boiling hot cooking oil to stimulate the aroma.

Step 10

Pour steamed fish soy sauce or light salt soy sauce from the side.