Saltwater Grouper
by The heart of the piano and the courage of the sword
Favorite
Difficulty
Normal
Time
20m
Serving
2
Generally, if you want to taste the umami taste of fish, Cantonese people use steaming. If you use fish to cook the soup, you usually fry the fish first and then cook the soup on a high fire. The fish soup will be creamy and delicious, but the fish will be rotten. However, there is another way to soak the fish in salt water. This way, the fish can be kept fresh, and if you want to drink the soup, the fish soup will be sweet, ha ha. This year, I saw small groupers bouncing around in the market. They were very fresh. The small groupers here are generally caught by fishermen. They are more delicious than the large groupers that are farmed. Here is a saltwater grouper, which is delicious. "
