Steamed grouper: original deliciousness and sweetness

Overview

I have always been confused about the types of grouper. Anyway, fresh and sea-cultured ones are better. Grouper has thick skin, rich and crispy meat, and is sweet and delicious. I always feel that when eating seafood, the more authentic the flavor and the simpler the cooking, the more the freshness and sweetness of the seafood can be brought out. Today's grouper, the chef said it was tiger grouper. The head, tail and bones are used to cook preserved egg and fish soup. My son and I love it the most. The remaining fish is steamed, and no condiments are added except a few celery beads. The steamed fish, dipped in mustard and soy sauce, is sweet and crispy, and even the little pigs who don't like fish will praise it.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• autumn recipes
• wenzhou cuisine
• dinner
• celery
• tiger spots
• mustard
• soy sauce

Ingredients

Steps

1. 1 Choose fresh grouper.

   

2. 2 Ask the chef to prepare the fish and take out the meat part, head, tail and bones to make soup.

   

3. 3 Cut the fish into slices and try to make them evenly sized.

   

4. 4 Arrange the sliced fish on a plate.

   

5. 5 Wash the celery and cut into celery beads.

   

6. 6 Boil water and add fish meat.

   

7. 7 Bring to a boil, then turn to medium heat and cook for about 8 minutes.

   

8. 8 Add the celery beads and steam for about 1 minute.

   

9. 9 Take out and serve with soy sauce and mustard.