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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Steamed Tofu ~ Beancurd

'Steamed Tofu' ~ Beancurd is always a hot favourite with my family whenever we eat out ...... nutritious and for easy digestion especially with oldies around.  For more information on  'Tofu'   read here.

Black Bean Sauce Chicken ~ 黑豆酱鸡

  This is an easy peasy chicken dish to whip up in the kitchen which can pair well with plain white rice or plain congee.  Ingredients are not complicated and mostly available in the kitchen, but it's best to season the chicken first before stir frying them. Black Bean Sauce Chicken   ~   黑豆酱鸡 Ingredients 450 gm  chicken, cut into bite size (whole leg of chicken and breast) 2 tsp black bean sauce 4 pips of garlic, chopped 1 big onion cut into wedges 1 chilli, chopped 1 small Carrot, cut into slices Curry leaves Bit of sugar to taste Method Season the chicken with a pinch of salt. Saute the chopped garlic with the curry leaves and black bean sauce till fragrant. Add in the seasoned chicken, stir fry and sprinkle on some water if the dish is too dry. Simmer till chicken is cooked and tender. Add in the sliced carrot and onion wedges.  Fine tune to taste with a bit of sugar. Toss in the chopped chilli. Dish up to serve.