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How To Steam Red Grouper Fish

author
Danielle Fletcher
• Wednesday, 18 November, 2020
• 8 min read

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).

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Contents

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 ! 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. And, if you bother to ask nicely, you can get all kinds of great cooking preparation tips from the friendly folk there.

7 slices ginger, quarter sized3 tbsp ginger, slivered2 1/2 tbsp premium soy sauce, no msg please2 tbsp chicken stock2 1/2 tsp brown sugar2-3 tbsp peanut oil Directions: Rinse your fish and remove any leftover bits in the gut cavity.

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(This lifts the fish slightly away from the surface of the dish and allows steam through for more even cooking.) 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. I got this really fresh red grouper from Chinatown wet market.

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Do take note that the price for Regrouped and Greasy Grouper (Grayish color) is different. Regrouped price may vary depends on season.

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.

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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.

If your fish is cold (just out of the fridge), add another minute for steaming. But with the price of Cod fish, I don't always get to enjoy such luxury.

Groupers are characterized by heavy bodies, big heads and large mouths. There are some varieties, such as the jew fish found in the Gulf of Mexico or South America, which can weigh as much as 700 pounds.

The larger grouper have a coarser texture, so most of the commercial catch are 50 pounds and smaller. The flesh of the snapper and grouper are good for all types of preparations from steaming to barbecuing, which attests to their popularity.

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Market Foresight in Lbs. Preparation Steaks, fillets, whole, drawn, dressed (lean) 5-12Poach, fry, sauté, pan smoke, bake, chowder, steam. With the arrival of our first few mild cold fronts, Red and Gag Grouper have begun their fall migration into nearshore shallow water haunts.

This seasonal migration offers bay boat anglers the opportunity to target keeper sized grouper well within sight of land. The most common methods for targeting gags is trolling lipped plugs near the bottom, or anchoring up on rock piles, ledges and wrecks.

It’s a wonderful way to scout for new fishing areas and it’s also great for pulling big grouper away from heavy structure. These depths generally produce Gag Grouper, so I’m looking to troll near hard bottom areas with small breaks and ledges.

Make sure to mark your GPS when a fish is hooked for a second round of trolling or jigging. Heavy action spinning outfits are preferred for jigging, they offer a lighter weight package that’s more comfortable to fish for extended periods of time.

I’ve often seen fish ignore a standard 80lb grouper bottom rig, yet jump all over a lightweight jig head-rigged pinkish on 40lb leader. Owner of The Intrepid Angler, Captain Ross hails from the historic waters along the Caloosahatchee River.

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He has a a fishing guide and outdoor professional working the waters of Florida and Alaska over his career. He now permanently resides in Cape Coral offering anglers exciting opportunities to target trophy game fish around Southwest Florida on a custom Pathfinder 2500 Hybrid Bay Boat.

Our Fall Red Snapper season opened up Oct. 1st, and we have had no trouble getting some great catches of the hard pulling tasty critters. Hard to run a charter when you are under a hurricane watch and the forecast is for 8 foot seas…. Even if the surf is really only 2 feet on the beach….

This was the first trip after Karen, still a little bouncy, so we caught a limit of Snapper quick and then came back inshore to find a HOT mackerel bite. The kids didn’t go, the parents wouldn’t have had time to keep up with ’em with all the fish they caught.

Opening morning with some Franks Hardware crew on a limit of Big Snaps and another great Grouper. Snappers will remain open in State waters till the 21st so there is no excuse not to go fishing while it’s “easy”….

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Sources
1 www.tripsavvy.com - https://www.tripsavvy.com/best-fishing-gloves-4588492
2 waterprooflab.com - https://waterprooflab.com/best-waterproof-fishing-gloves/