Again fresh fish from my hubby's fishing trip. Two garoupa fish that weighs about 500-600 gm in total. Since it is so fresh, the best way to cook is by steaming with the least ingredients. So I used garlic/ginger paste and some greens to bring out the natural sweetness of the fish.
Garoupa fish [about 500-600 gm] - scaled and cleaned
Gravy and Seasoning
50 gm ginger - finely chopped
5-6 cloves garlic - finely chopped
1 tbsp oyster sauce
1 tsp sugar to taste
1/2 tsp pepper
1 tbsp cooking wine
1 tbsp Mei Kwai Lo [Rose Wine]
1 tbsp sesame oil
some shredded carrot, young ginger
some spring onion and coriander - sectioned
- Either chopped garlic and ginger finely or blended. Mix with the rest of the seasoning ingredients in a small bowl.
- Pat dry cleaned fish and place on a heatproof dish. Spread the gravy and seasoning mix all over the fish.
- Steam over high heat for 12-15 minutes [depending on the size of fish] or until fish is just cooked through.
- Garnish with the rest of ingredients before serving.