Steamed Grouper with Ginger Soy
Steamed Grouper with Ginger Soy
Grouper, steamed whole and dressed with ginger, spring onion and soy. The skin carries the mottled brown pattern of the fish, and the flesh beneath is thick, white and firm — it holds together in large flakes rather than falling apart.
Grouper is a reef fish with a clean, slightly sweet flavour that stands up to the classic Chinese treatment of ginger, hot oil and light soy. It is also good simply grilled or braised; the firm flesh takes strong seasoning without losing its shape.
- Whole grouper, steamed
- Thick white flesh in large flakes
- Mottled brown skin
- Dressed with ginger, spring onion and soy
- Also suits grilling and braising
Keep refrigerated and eat within a day.
About this seafood
Whole and ready to cook, with the preparation already done: cleaned, trimmed and packed cold. Each piece is chosen by hand at the counter, so what arrives is what the photographs show.
Storage and serving
Keep everything chilled from the moment it arrives and cook it while it is at its best — shellfish the same day, fish within a day or two, and anything you are not using straight away goes into the freezer. Serve it simply: lemon, good salt, a hot pan and something green on the side.
