Steamed Grouper with Preserved Plum Sauce梅子蒸石斑
A delicate and flavorful steamed grouper dish, featuring the perfect balance of savory and tangy notes from a homemade preserved plum sauce. This classic Cantonese preparation highlights the freshness of the fish with a bright, appetizing aroma.
01Ingredients
- 1 whole grouper (about 600g), scaled and gutted
- 4 pieces preserved salted plum (鹹梅), deseeded and minced
- 2 slices ginger, thinly julienned
- 2 sprigs spring onion, thinly julienned for garnish
- 1 tbsp cooking oil
- 1 tbsp soy sauce
Nutrition (per serving)285kcal
- Protein38.5g
- Carbs2.1g
- Fat13.8g
Fiber 0.2 gSodium 892 mg
02Steps
- Rinse the grouper thoroughly and pat dry. Make a few shallow slits on both sides of the fish.
- Spread the minced preserved salted plums over the fish, including inside the slits and cavity. Place julienned ginger over the fish.
- Place the fish on a heatproof plate and steam over high heat for 10-12 minutes, or until the fish is cooked through and flakes easily.
- Carefully remove the plate from the steamer. Drain any excess liquid from the plate.
- Scatter the julienned ginger and spring onion over the steamed fish.
- Heat cooking oil in a small pan until smoking. Carefully pour the hot oil over the ginger and spring onion to release their aroma.
- Drizzle soy sauce over the fish and serve immediately.
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