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

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.