Steamed grouper is a Taiwanese fish dish popular in Taipei and other regions. This is a type of white meat fish, widely used in local cuisine together with seasoning and other ingredients, so that it makes a good main course of the meal. The grouper is steamed, firstly being cut into portioned pieces or wholly, above a pot with boiling water. The fish and soy sauce are mixed with sugar, ginger, oil, salt, pepper, and stirred for a couple of minutes. It is served on a plate, sprinkled with chopped scallions and coriander leaves, drizzled with hot oil and finally poured abundantly with the sauce. The taste and smell of this dish is unforgettable for fish lovers.
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Steamed Lapu-Lapu (Steamed Grouper in Soy Sauce), en.petitchef.com
Steamed Fish Recipe for Grouper, www.chinese-food-delight.com
Steamed eastern star grouper, uktv.co.uk