Scrumptious Steamed Grouper Food

SCRUMPTIOUS STEAMED GROUPER

Steps:

• Wash and peel the ginger by using a peeler or a knife; just as you would with a carrot. Slice it diagonally or transversally. Leave aside.
• Wash the spring onions and shake off the excess water. Then cut them julliene style. It they are too thin and difficult to julienne, then finely slice them in a diagonal direction. Leave aside.
• Wash the coriander and shake off the excess. Roughly chop them and leave aside.
• The fish should be as fresh as possible and thoroughly scaled. Even though they would do this at the fish shop, you should make sure by yourself.
• Use a knife to remove any scales that might be left (always from tail to head - opposite to the scales direction), paying special attention to the head and the areas near the fins.
• Use kitchen shears to trim the fins. Leave the tail whole for presentation purposes. Check the cavity and the gills and remove any leftovers.
• Wash and shake off the excess water.
• Make a diagonal cut on each side of the fish. This will help to cook the fish evenly and it will be easier to check if it is done.
• Rub the salt on the fish.
• Place half of the ginger in a heat-proof dish, put the fish on top and then cover with the remaining ginger.
• Use a wok or a saucepan big enough to hold your heat-proof dish. Place a metal steam rack and add water. Bring to a boil, then place your heat-proof dish with the fish and put the lid on.
• Steam for about 15-20 minutes, until the fish is done. You can look into the diagonal cut and the flesh should be opaque all the way to the bone.
• Meanwhile, when the fish is nearly done, put the oil in a frying pan over high heat.
• Carefully remove the heat-proof dish (remember that it will be very hot). Drain the liquid, lift your fish with care and place in an elongated presentation plate, which should be heat-proof too. Remove the ginger.
• Sprinkle the spring onions and coriander on top and pour the soy sauce all over.
• When the oil is smoking hot, carefully pour it over the fish. Be very careful, while handling the hot oil.
• Serve hot.

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY

Steps:

• 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
• 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
• 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
• 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
• 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.