Steamed grouper is a traditional Cantonese dish known for its white flesh and delicious taste.
Grouper is mostly produced in the southeast coast of China, and the method of steaming can maximize the nutrition and original taste of grouper.
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Ingredients:
- grouper
- scallions
- ginger
- salt
- sesame oil
- Soy sauce (or steamed fish soy sauce)
- peanut oil
Nutritive value:
Grouper has a high nutritional value, rich in protein, vitamin A, vitamin D, calcium, phosphorus, potassium and other nutrients, and is a low-fat, high-protein high-quality edible fish.
Cooking Preparation:
- After buying the grouper, ask the merchant to clean it, then cut a knife on each side of the back, wipe it with a little salt and marinate it for about 5 minutes.
- The chives are cut off, the ginger is thinly sliced and placed on the bottom of the plate, the marinated grouper is placed, and some chives and ginger slices are also placed on the fish body.
- Steam in a pot of boiling hot water for about 5 minutes (depending on the size of the fish).
- Remove and transfer to another plate, sprinkle with shredded chives, drizzle with steamed fish soy sauce, heat the vegetable oil, and pour it over.
Palate and flavor:
Steamed grouper is known for its delicate meat and delicious taste. The fish is soft and tender, and is embellished with a little soy sauce and green onions, which brings out the umami of the fish.
Suitable for:
Grouper is suitable for most people, especially those who need to supplement with protein, vitamins and minerals. But since grouper is seafood, people with seafood allergies should avoid it.
Eating scene:
Steamed grouper is suitable as a high-end dish for festive family dinners and banquet guests, and is also suitable for daily healthy eating.
In Cantonese, Zhejiang, Fujian and other cuisines, steamed grouper is a popular dish