Skip to main content
logo
Food Advertising by

Steamed Garoupa




Fish is best eaten steamed as it retains all the natural sweetness of the fish, more so if it's fresh.  Steaming time is important.  I normally steam my fish for 8 minutes, both for fillet or whole fish, but if the fish is much bigger, another minute or two will suffice.  Over steamed fish is rough, tough and not tender and silky.





steamed garoupa in the steamer, ready to be served on the table





fish is done when the eyes pop out ....... mmm.... the cheeks are the best part of the fish, chewy






and for those who love to eat fish, they will say that the best part of the fish is the belly .......


Recipe for Steamed Garoupa

Ingredients
350 gm Garoupa
10 gm young ginger, chopped
Salt and Light Soya sauce to taste
Olive oil and pepper

Garnishing
Spring onions, chopped
Sprigs of Parsley

Preparation
Wash and clean the fish of scales
Lighly make 2 diagonal slits on the fish
Season it with some sea salt,
chopped ginger, inside out
Add in 2 Tbsp of water
And 2  Tsp of light soya sauce
Steam under rapidly boiling water for about 8 minutes
Garnish with the chopped spring onions,
parsley, a dash of pepper
Drizzle in 2 Tsp olive oil
Serve hot with rice

Comments

  1. Looks juicy and delicious. Fresh fish are expensive here. Also can't find the fish that we used for steaming back home. Really miss this.

    ReplyDelete
  2. Mary
    Yes, my son also lamented that the fish sold in the supermarket looks as though they've been dead 'years' ago!

    ReplyDelete
  3. Wow, yumm yumm....
    Love all kinds of steamed fish~ Live fish is the best, dipped with sweet soy sauce. Simple dish tastes heavenly.

    ReplyDelete
  4. Christine
    Yes, totally agree with you, live fish straight from the water tank, best, but pay through your nose though, by the gram!

    ReplyDelete
  5. Nice and simple. The way I like fresh fish!

    ReplyDelete
  6. Penny
    No matter what sort of fish, as long as it's fresh will taste good.

    ReplyDelete
  7. I love steamed fish. Lots of cilantro and ginger for me. :D

    ReplyDelete
  8. I love fish steamed...I can't agree with you more it retains its natural sweetness ! Good one..simple and healthy and delicious:)

    ReplyDelete
  9. I love garoupa but not available here. Have to make do with cod but still does not taste that fresh

    ReplyDelete
  10. Hi
    Rotterdam ICON
    Well, you can have steamed fish to your heart's content, when you come back to visit your mum. So in the meantime have to make do with what's available. Ha, Ha.

    Elin
    Thanks, yes healthy.

    Divina
    You can also do away with ginger if you put in a lot of cilantro and Chinese wine. Tried it before, also very tasty and no fishy smell.

    ReplyDelete
  11. Ahhhh...of coz, steamed fish taste good! It's my son's favourite. My son & hubby are both extreme picky eater especially in seafood! My hubby loves fishing and it's good that we can have fresh fishes to eat sometimes.

    ReplyDelete
  12. My Little Space
    So, you'll have a lot of fresh fish to eat, but fresh water fish, they have a lot of very fine bones, right? Fresh fish is best, just steamed plain.

    ReplyDelete
  13. Hi
    3 hungry tummies
    Thanks for dropping by. Like the name of your blog. This is a tasty and light dish.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…