2 ways to make steamed grouper with soy sauce and flavorful Hong Kong-style steamed grouper

Prepare the ingredients

Peel the onion and cut it into wedges. Clean the chili, remove the seeds, and slice it lengthwise.

Trim the roots and wilted leaves of the green onion, then wash it.

Prepare the fish

When you buy the fish, use a knife to remove the gills and scrape off the scales. Wash the fish with warm water mixed with a little salt, rice wine, or vinegar.

Then, use a knife to make vertical cuts along the body of the fish, helping it cook quickly and absorb the flavors better.

Marinate the fish

Add in order 1/2 tablespoon of oyster sauce, 1 tablespoon of sesame oil, 1 tablespoon of sugar, 1/2 tablespoon of pepper, 1 tablespoon of cooking oil, 1 tablespoon of seasoning powder, and 1 tablespoon of soy sauce onto the fish.

You can use your hands to rub the spices evenly for faster absorption, then add the chopped green onions into the fish’s mouth. Marinate the fish for about 15 minutes.

Proceed to steam the fish

Boil water in the steamer, place the fish in the steamer, and steam for 15 – 20 minutes.

Open the pot, then add shredded ginger, chili, and onion, cover the lid, and steam for another 5 – 7 minutes to complete.

Final product

The steamed fish will have a distinct aroma, attractive colors, and an eye-catching appearance. The fish meat is tender, retaining its natural sweetness.

You can use rice paper to wrap the fish, along with vermicelli and fresh vegetables, and serve it with a bowl of sweet and sour fish sauce to make the dish more appealing!

Prepare the fish

First, you need to scrape off the fish scales and remove all the innards from the fish. Then wash the fish with clean water and let it drain.

To make the fish cleaner, you should soak it in warm water mixed with salt and crushed ginger for 5 – 7 minutes. Then rinse it again under clean running water.

For this dish, you can leave the fish whole or use a knife to score the skin of the fish so that the seasoning penetrates better when marinating.

Make the broth

Wash the pork bones with diluted salt water, then blanch them briefly in boiling water to clean the dirt off the bones.

Peel and wash the onion, then cut it into thin strips. Also wash the green onions and chili, then chop them finely.

Put 800ml of filtered water into a pot, add the pork bones, onion, green onions, and chili, then bring to a boil.

Boil on the stove for about 1 hour to extract the sweet flavor from the pork bones.

Make the sauce

Heat a pan on the stove, add 2 tablespoons of cooking oil and heat it up. When the oil is hot, add ginger and green onions to fry until fragrant.

Then pour the broth made in step 2 into the pan, add soy sauce, cooking wine, and salt, and continue to boil for another 3 – 5 minutes.

Steamed Fish

Boil 2 tablespoons of cooking oil in a pan, when the oil is hot, drizzle it evenly over the fish that has been prepared in step 1.

Finally, pour the sauce over the fish and place it on the stove on low heat to enjoy.

Final Product

The finished dish offers you a wonderful meal with tender, fragrant fish meat, delicious sweetness combined with rich sauce and the characteristic aroma of other ingredients. Try it now!