Steamed Grouper with Lychee and Preserved Plum荔枝梅子蒸石斑
An elegant Cantonese steamed dish featuring fresh grouper fillet topped with sweet lychee fruit and tangy preserved plum, creating a beautiful balance of flavours. The delicate white fish is infused with the floral sweetness of lychee and the salty-sour notes of preserved plum, while ginger and spring onion provide aromatic depth.
01Ingredients
- 600g Fresh grouper fillet
- 150g Fresh lychee
- 50g Preserved plum
- 30g Fresh ginger
- 40g Spring onion
- 15g Chinese parsley
- 3tbsp Superior soy sauce
- 1tbsp Oyster sauce
- 1tbsp Sesame oil
- 2tbsp Chicken stock
Nutrition (per serving)248kcal
- Protein28.5g
- Carbs12.2g
- Fat9.8g
Fiber 0.9 gSodium 687 mg
02Steps
- Place grouper fillet on a steaming plate, skin-side down. Season with a pinch of salt.
- Arrange fresh lychee and preserved plum alternately over the grouper fillet.
- Top with ginger slices and scatter half of the spring onion pieces.
- Mix superior soy sauce, oyster sauce, sesame oil, and chicken stock in a small bowl to create the sauce.
- Pour the sauce evenly over the grouper fillet.
- Steam in a preheated steamer at high heat for 10-12 minutes until the fish flesh turns opaque and flakes easily.
- Remove from steamer and garnish with remaining spring onion and chopped Chinese parsley.
- Serve immediately with steamed white rice on the side.
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