Steamed Grouper Slices with Ginger/Scallion/Garlic Oil

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Delicate Tender Delicious Steamed Fish Slices

Ready : 15 mins Generic : Steam Difficulty : Easy
[ Prep : 10 mins † Cooking : 3-5 mins ] Printable Recipe


“Cantonese” or “Yue” cuisine originates from the province of Guangdong, China – and is probably the most widely served “Chinese-style” cuisine around the world. When Westerners speak of Chinese food, they usually refer to Cantonese cuisine. It is label as one of the Eight Culinary Traditions of Chinese cuisine. Preserving the natural flavor of the fresh Ingredients is the hallmark of Cantonese cuisine. Steaming and Stir-frying are two important Cantonese cooking techniques. Given the emphasis on freshness in Cantonese cuisine, it’s not surprising that Steaming is popular, as this cooking technique – is simple and the least intrusive to the Ingredient’s natural flavors and probably, the healthiest. 

Steamed fish is definitely one of many favorite dishes among the Chinese as it is healthy, delicious and really very easy to prepare. Here’s an earlier post of stir-fry version “Stir-fry Grouper Slices With Ginger and Scallion (姜葱鱼片)” – click for recipe. Here’s The VianD’s take on Cantonese-style Steamed Grouper Sliced with Ginger/Scallion/Garlic Oil.



 A nice piece of fresh Grouper fillet – thoroughly clean with skin intact. Slice to about one centimeter thick or any thickness U prefer.


Lots of finely julienned Ginger and Scallion. Some finely chopped Garlic.


 Light Soy, Oyster sauce, Salt, Sugar, white pepper and a dash of Sesame oil and Shaoxing Wine. A pinch of Cornflour.


 A mixture of Light Soy, Oyster Sauce, Sugar and a dash of Sesame oil, Shaoxing Wine and White Pepper with a little water.

 ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!


STEP 1 :

 Marinate the Fish Slices with all the Marinate Ingredients for at least an hour.

STEP 2 :

 With the Fish at room temperature, gently lay the slices in a slightly deepened plate. Sprinkle 3/4 of the Ginger on top. On hight heat, steam for abt 3-5 mins depending on the heat and thickness of the slices.

STEP 3 :

 Meanwhile, saute the finely chopped Garlic and the remainder of the Ginger til Golden brown.

STEP 4 :

 When the Fish is done, pour the Sauce mixture over. Sprinkle sliced Scallion on top. Pour hot Garlic/Ginger over the Scallion. Garnish and viola, ur plate of delicate tender delicious “Steamed Grouper Sliced with Ginger/Scallion/Garlic Oil” is ready to be served HOT !

Copyright © 2014 The VianD · All Rights Reserved

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