Steamed Garoupa Fish. This Steamed Garoupa Fish, or 蒸石斑, originates from a story of lateness. I have always been late in things and I'm not bragging about it. A lot of times it has caused me no end of annoyance and I have always been of the opinion that being late a bit and a good worker balances out (even upends!) being on time and fairly useless in your work.

That's when you know it's not just easy, it's good. I love Chinese-style steamed fish-fresh-from-the-tank live fish steamed with soy sauce and topped with shredded ginger, scallions, and cilantro leaves. To me, nothing tastes as satisfying as steamed fish with white rice, drizzled with the soy sauce from the steamed fish. You can have Steamed Garoupa Fish using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Steamed Garoupa Fish

You need 1 of garoupa fish.
Prepare 3 of garlic (chopped).
You need 1 of ginger (sliced).
It's 1 of red eye chilli (sliced).
Prepare leaves of Coriander.
You need of Salt and pepper.
You need 2 tbsp of Shaoxing wine.
You need 1 tsp of sesame oil.
It's 1 tbsp of fish sauce.
It's 2 tbsp of soy sauce.
It's of Spring onion (sliced).

Sometimes, I can just eat bowls and bowls of white rice with the soy sauce. The eaters will melt- so nummy. Putting chopsticks and spring onions under the fish helps achieve this goal. Spring onions also evict the fishy taste from the fish.

Steamed Garoupa Fish instructions

Prepare all the ingredients.
Heat the pan, put all of ingredients in (except for the fish)..
Take an aliminium foil, lay the fish on, then pour the sauce on it. Steam for 20 minute..

Simply use it along with ginger and chicken oil. A steamed whole fish with Ginger, Scallion, Soy and cilantro is a big favorite on any Chinese table, and it's almost always served at holiday meals and special occasions. This is definitely true for Cantonese families at formal wedding and Chinese New Year banquets, but also for family gatherings at home. You can use any kind of thicker fillet (salmon, halibut, bass, snapper etc.) Or you can use a cleaned and scaled whole fish. Lay your fish in a lightly oiled glass dish with a lid.