Ingredients
-
1
-
3
-
1/4
-
2
-
1
-
3
-
1/4
-
-
-
-
-
-
-
-
Directions
Scrumptious Steamed Grouper, Soft, tender fish that melts in your mouth covered with a delicate sauce. All chinese flavors combined to bring you a fresh dish., Soft, tender fish that melts in your mouth covered with a delicate sauce. All chinese flavors combined to bring you a fresh dish.
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Steps
|
1
Done
|
Wash and Peel the Ginger by Using a Peeler or a Knife; Just as You Would With a Carrot. Slice It Diagonally or Transversally. Leave Aside. |
|
2
Done
|
Wash the Spring Onions and Shake Off the Excess Water. Then Cut Them Julliene Style. It They Are Too Thin and Difficult to Julienne, Then Finely Slice Them in a Diagonal Direction. Leave Aside. |
|
3
Done
|
Wash the Coriander and Shake Off the Excess. Roughly Chop Them and Leave Aside. |
|
4
Done
|
the Fish Should Be as Fresh as Possible and Thoroughly Scaled. Even Though They Would Do This at the Fish Shop, You Should Make Sure by Yourself. |
|
5
Done
|
Use a Knife to Remove Any Scales That Might Be Left (always from Tail to Head Opposite to the Scales Direction), Paying Special Attention to the Head and the Areas Near the Fins. |
|
6
Done
|
Use Kitchen Shears to Trim the Fins. Leave the Tail Whole For Presentation Purposes. Check the Cavity and the Gills and Remove Any Leftovers. |
|
7
Done
|
Wash and Shake Off the Excess Water. |
|
8
Done
|
Make a Diagonal Cut on Each Side of the Fish. This Will Help to Cook the Fish Evenly and It Will Be Easier to Check If It Is Done. |
|
9
Done
|
Rub the Salt on the Fish. |
|
10
Done
|
Place Half of the Ginger in a Heat-Proof Dish, Put the Fish on Top and Then Cover With the Remaining Ginger. |
