Hume... I'm thinking this image doesn't do justice to this giant of the seas. Let me show you a video of the Giant Grouper that snatched a shark from a fisherman.
Check out this cool giant fish on shark action! I guess the longer they live (and the more sharks they eat) the bigger they get.
Directions: Soak dried tangerine peel in warm water for 15 minutes or until soft enough to slice through. Scrap off the white pith on the inside of the peel with a spoon.
Place tangerine peel and ginger evenly over the top. Steam over high heat for 5-8 minutes, or until the meat is cooked through, flakes easily and is no longer translucent.
Grouper is similar in flavor to bass and halibut: very mild, but firm enough to cook in a grill pan. Since grouper fillets can be pricier, we highlight this fresh fish by preparing it with simple ingredients like butter beans, jicama, cucumber and collard greens.
Try Jacques Pepin’s recipe, served with black bean sauce and simmered vegetables, or our Asian-inspired version, which features a soy-mustard dressing and a crispy pan-fried fillet. He likes serving the grouper with a quick and punchy citrus sauce and a briny “martini” relish made with olives.
For his take on the sandwich, he tops the crispy fish with a tangy relish and a drippy ranch-style sauce studded with charred jalapeños. A simple salad of julienne cucumbers and carrots tossed with a soy-mustard dressing makes this light fish dish incredibly vibrant.
The grouper represents the coast, while the creamy butter beans, tomato and dill exemplify the seasonal bounty. This dish was inspired by the delicious local grouper Jacques Pepin picks up at the beach when the fishermen return with their catch.
So, oops, it's late, gotta go, grab my little girl, get her dressed and brushed, and off we go down the busy Hong Kong streets to the local wet market to see what the catch of the day is. The thing about wet markets is that they close pretty early, around 7 parish, or even earlier if they sell out their wares for the day (more likely of the fresh seafood vendors).
We arrived at the wet market to discover most of the fresh seafood vendors closed already. Just then the owner of the shop, a talkative luxuriantly mustachioed man, passed by carrying in some styrofoam boxes.
A quick recognizing glance at us (, or regular customers still carries a lot of weight at places like the wet market) and he grunted out a price which was ridiculously super low for super-duper fresh group. We usually don't buy group which is prized by the Cantonese for steaming because of its delicate tender yet firm white flesh because it is quite pricey.
But that night we had, by quirk of my lateness, a veritable seafood feast at home with this amazingly big, tasty and tender freshly Steamed Group Fish! And if you can somehow buy nook and crook get there just before the vendors close up for the night you will be able to get some killer deals.
I like going to the wet market for the super deals when we can get them and also just as much because it feels like such a human, living place. My little girl has received everything from Chinese New Year's candies to tummy ache medicine from the gruff but kind shop owners there.
Take your 7 quarter sized slices of ginger and tuck 2 or 3 into the gut cavity and place the rest all over the top of your fish. When water is boiling, carefully put your fish (on plate) in the bamboo steamer or in the wok on top of stainless steel stand×.
To check if the fish is cooked look for eyes popping out and the side fins to be raised. If fishy or bitter discard. In small pan, add 1 tbsp reserved fish juice (if any), chicken stock, soy sauce and sugar and stir vigorously over low heat until sugar melted and sauce is slightly reduced.
Sprinkle slivered ginger first, then the shredded spring onion over the fish evenly. The oil will slightly cook the spring onions and ginger, releasing their fragrant aromas to complement the steamed fish.
The only difference for this preparation will be the large size of this particular group fish (approx 13-14 inches long). *If your bamboo steamer doesn't fit your fish, use a stainless steel stand (available at all Chinese kitchenware stores) inside your wok with 2-3 inches of water, laying out the fish on a dish that goes on top of the stand.
This recipe won't look any special, but if you've got really fresh fish from the market and wanted to consume it on the same day, this is the best and simple way to cook your fish. It is ordinary steamed fish with soy sauce and shallot oil.
On a steaming dish, place the 6-inch length spring onion, followed by 3 slices of ginger. Remove fish from the steamer, pour away the steaming liquid.
So, rub some salt on it would get rid of fishy smell, and gives better flavor. The amount of soda sauce won't give enough saltiness to the dish in overall.
Adding spring onion and ginger underneath is to provide ventilation to the underside of the fish and also gives better flavor to the dish in overall. When I put ginger and spring onion underneath, when I pour the sauce over, the sauce also hiding underneath.
Because fresh cod fish has it's inexplicable sweetness, even the excessive liquid gives you wonderful flavor. You have to ensure rock sugar is finely crushed before using.
But of course, if you go around and ask fellow Chinese chefs, they will tell you rock sugar really taste different with the fish. Do adjust your own steaming time based on the fish size.
You won't want to achieve chewy and hard fish flesh. If your fish is cold (just out of the fridge), add another minute for steaming.