Steamed Grouper: Original Taste and Sweetness
by Little Five's Food, Drink and Fun
Favorite
Difficulty
Easy
Time
20m
Serving
2
As for the types of grouper, I have always been confused, anyway, fresh and mariculture are good. The skin of grouper is thick, fleshy and crisp, and the mouth is sweet and delicious. I always feel that eating seafood, the more authentic and simple the cooking, the more sweet the seafood is. Today's grouper, the master said that it is tiger grouper, the head, tail and bones of the fish are used to cook preserved egg fish soup. My son and I love it. The remaining fish is used for steaming, and no condiments are added except a little celery beads. The steamed fish, dipped in mustard and soy sauce, is sweet and crisp, and the piglets who don’t like fish are full of praise. "
