Steamed Coral Grouper
Steamed coral grouper features tender and silky flesh with aromatic soy sauce, a classic Cantonese dish that showcases the pure flavor of fresh fish.
Ingredients
7 items- Coral grouper 1 (approx. 600g)
- Ginger 1 piece
- Spring onion 2 stalks
- Red chili a little
- Steamed fish soy sauce 2 tbsp
- Cooking wine 1 tbsp
- Cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Score fish: Make three slits on each side, rub with cooking wine and a pinch of salt, marinate for 10 minutes.
Prepare plate: Place ginger slices and spring onion sections on the plate, put fish on top, place ginger shreds on fish.
Steam: Bring water to a boil in a steamer, place fish plate, steam over high heat for 8-10 minutes until fish eyes protrude and chopstick pierces thickest part easily.
Drain liquid: Remove plate, discard accumulated liquid to remove fishy smell.
Add toppings: Scatter spring onion shreds and red chili shreds on fish.
Pour sauce: Evenly drizzle steamed fish soy sauce over fish.
Heat oil: In a small pan, heat 2 tbsp oil until smoking, pour over spring onion shreds to release aroma.
Serve: Garnish with cilantro if desired, serve immediately.
Tips
Do not oversteam to keep fish tender; discarding the liquid is crucial to reduce fishiness; ensure oil is hot enough when drizzling.
You May Also Like
More recipes you might enjoy
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Sichuan Boiled Shrimp Balls (Shui Zhu Xia Hua)
This mouthwatering Sichuan dish features tender, bouncy shrimp balls floating in a blazing red broth. With crisp bean sprouts and celery, every bite is a thrilling combination of numbing spice and savory depth. Easy to make at home with bold flavors that rival restaurant versions!