The red grouper is a lean fish with mild flavour. Like most fish, the red grouper is an excellent source of high quality protein, rich in vitamins A and B and provides a generous amount of phosphorus, potassium, and calcium. To enjoy the fresh and succulent taste of the fish, the recommended way is to steam the fish.
It is quite difficult to find the red grouper in the market nowadays because this fish is coveted by the many restaurants in Singapore. So it is a treat to be able to buy these 2 red groupers, each weighing about 400 grams for $12.
2 grouper fish, scaled and clean
ginger, finely sliced into 1 inch length
spring onion, cut into 1 inch length
coriander leaves for garnishing
1 red chilli, slice thinly, for garnishing
dash of salt for marinating the fish
2 tbs of oil
2 tbs of light soy
After cleaning the fish, cut a slit across the middle for easier steaming.
Rub a dash of salt on both sides of the fish
Place a few slices of ginger and spring onions on top the fish and in the belly.
Let the fish sit for about 15 minutes and steam the fish for about 10 minutes on medium to low heat. Once the fish is done, discard the liquid in the steaming plate.
Drizzle the light soy over the fish. In a wok or pan, heat the oil till hot and spoon over the fish.
Serve with the garnish.
Here is a short 5 minute video showing how to cook steamed fish, Chinese style.