🐟 Steamed grouper
Steamed grouper is a prized seafood dish: a whole grouper or thick fillets steamed with ginger, then finished with scallion, fresh cilantro, soy sauce and hot oil with sesame. Grouper has firm, white, flaky flesh with a mild sweet taste that suits this gentle method. It is often chosen for banquets and served with rice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 700 g grouper (whole, cleaned, or thick fillets)
- 25 g fresh ginger, sliced and shredded
- 3 scallions, shredded
- 1 small bunch cilantro
- 3 tbsp light soy sauce
- 2 tbsp water
- 1 tbsp vegetable oil
- 1 tsp sesame oil
Method
- Place the fish on ginger slices on a heatproof plate.
- Steam for 10–14 minutes depending on thickness, until the flesh is opaque.
- Pour off the liquid and top with shredded ginger, scallion and cilantro.
- Pour the soy sauce mixed with water around the fish.
- Heat the oils until smoking, pour over the herbs and serve.
How to make it lighter
- Use only a teaspoon of sesame oil: 1 tsp ≈ 40 kcal.
- Use a light hand with the soy sauce to keep salt down.
- Serve with steamed greens and a small portion of plain rice.
History
Grouper is one of the most valued fish in Cantonese, Hong Kong and Southeast Asian seafood restaurants, where it is typically chosen live and steamed to order.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →